Rwanda Anaerobic Karambi

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Experimental
  50
• Funky
  40

#html-bodyBodyThe 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. [data-pb-style=VWQNUYQ]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Refined for anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. process, cleanly spiced sweetness, dense body, and lemon-like acidityAcidityThe 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. that structures the cup profile. Complex aromatic components, like Belgian ale, dried coriander, and clove-spiked tea. City to Full City.