Rwanda Rugali Anoxic Washed Nº 216
Rwanda Rugali Anoxic Washed Nº 216
Rwanda Rugali Anoxic Washed Nº 216
Rwanda Rugali Anoxic Washed Nº 216
Rwanda Rugali Anoxic Washed Nº 216

Rwanda Rugali Anoxic Washed Nº 216

From £12.30

Tastes Like:

Cranberry, Nectarine, Florals

Roast:

This Rwandan coffee has undergone a fermentation in an oxygen-free environment, named ‘Anoxic’ processing. Without oxygen, the fermentation period can be lengthened, and more Read more

About Rwanda Rugali Anoxic Washed Nº 216

This Rwandan coffee has undergone a fermentation in an oxygen-free environment, named ‘Anoxic’ processing. Without oxygen, the fermentation period can be lengthened, and more complex flavour characteristics can develop. The classic fruit flavours of Rwandan coffee are pronounced together with heady florals and balanced acidity.

Size: SMALL 250g

£12.30
£41.20

Grind: WHOLE BEAN

Whole Bean If you grind your own beans
Cafetiere Suitable for Cafetiere & Chemex, coarse grind
Filter Suitable for Drip & V60 filters, Aeropress & Stovetop
Espresso Suitable for Espresso machines (for DeLonghi choose Filter grind)
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Roasted & dispatched the next working day with Royal Mail Tracked service.

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Western Province

Process

Anoxic Washed

Producers

Local smallholders

Grown

Nyamasheke District

Altitude

1450m - 1600m

Varietals

Red Bourbon

The Rugali washing station was one of the first in Rwanda to legally export natural and honey processed coffees. The high elevation of the drying facilities is ideal for this style of coffee processing. Experimenting with fermentation can increase risks of mould, over-fermentation and poor cup quality - but if carefully managed in the right conditions - the rewards can be significant! Enter - the Anoxic Washed process. Once cherries are received at the mill, they are hand-picked and floated to ensure only those of the best quality continue to the next stage. These cherries are placed into a deep fermentation tank. A sheet is then placed over the cherries, which is then submerged with cool water. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for 48 hours. The temperature has to be carefully monitored and maintained at around 25 degrees Celsius. This stabilises fermentation, and develops only the desirable flavour characteristics of increased perceived fruit and floral notes. Once the fermentation is complete, the water is drained, and the sheet is removed. The now fermented coffee is rinsed and drained of all residual liquid. For the washing process to continue, the cherries are pulped, and the exposed beans are washed and graded. The coffee is then sun dried for between 4 and 8 hours daily, and dried on raised beds for between 2 to 3 weeks.

Ash says...

'Anoxic fermentation' is peak coffee jargon, but simply put - this coffee is a refined classic - enhanced by skilled and pioneering producers.

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