Ruronzi

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40

We’re excited to welcome another exceptional Rwandan coffee to our lineup. This coffee is processed as a NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. with 120 hours of anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., where temperature, pH, and microbial activity are carefully controlled to shape its unique character. After fermentation, the cherries are slowly dried on raised beds to preserve the complex aromatic compounds developed during processing. The result is a vibrant and expressive coffee with intense fruit aromatics, refined sweetness, and a clean, well-structured cup. Expect blueberry, melon, and cherry with a juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. in your cup!