Rwandan coffee, Gasharu

Gasharu Coffee has called this coffee "Resolution", for improving quality, for innovating by offering flavors that will delight the Lucky Ones who drink their coffee. This coffee has been made thinking specifically of the European market. The Natural process uses the whole coffee fruit during the drying process. And when it is anaerobic, it means that a stage without oxygen is added, the coffee fruit is stored in drums with a very low concentration of oxygen (in this case, 60 hours) before being taken to the drying beds in the open air in order to to enhance the fruit flavors of the coffee. Process: Natural anaerobic, that is, a controlled fermentation phase is added to the natural process to enhance the fruity notes. Variety: Bourbon Altitude: 1,800m-2,110m