Rwanda - Dukorere Umarava Lot 17 | Anaerobic Natural

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Experimental
  50
• Funky
  40

This Anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. lot comes from the Umurava ("determined") farmers group which operates within the broader Dukorere kawa Bukure cooperative. Nova Coffee was built by Agnes Mukamushinja and Fel ix Hitayezu, a nurse and pharmacist. After running Pharmacie Nova in Kigali, they entered the sector in 2015 with a clear mission: improve livelihoods through better farming practices. They purchased an aging washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. in Bukure and rebuilt it into a professionalized hub for local growers. For Agnes, coffee is personal. Her connection to it is rooted in her home village and in her father, who spent decades as an agronomist. Once established in Bukure, she pursued every available resource to grow the business and support the community around it, including government trainings, NAEB programs, and Rwanda's IWCA chapter. One outcome was Le Café de Mamans, a coffee produced alongside 263 women farmers of the Berwa Cooperative and sold domestically. Today, Nova Coffee receives cherry from smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. adjacent to the station and three cooperatives: Jyambere Muhinzi Wakawa, Dukorere Kawa, and Berwa. Their team includes a full-time agronomist, experienced operations leads, and QC manager Celeste, who oversees processing and drying. Recommendation: RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time: 3+weeks Espresso: 1:2.3-2.5, 92-94c, 24-28s Filter: 1:16-17, 90-92c