Filtro y espresso
 | Nyamasheke |
 | 1,450 – 1,600 masl. |
 | Red Bourbon |
 | Natural Anoxic 48h |
 | Smallholders |
The name of this coffee refers to the washing station where it is processed but, more importantly, to the type of processing it has undergone: anoxic fermentation.
Rugali washing station
This station has become an example of great impact for the entire specialty coffee industry.
Founded in 2016, in just a few years it has produced coffees that have been used in competitions around the world and put the Nyamashke district on the map for high-quality coffee.
The station is located in the Nyabihu region of Rwanda at between 1,450 and 1,600 meters above sea level.
Rugali conditions are ideal to guarantee optimum drying after pulping.
The coffee is placed on raised drying beds between 12:00 and 3:00 p.m. to ensure maximum sun exposure during the hottest part of the day.
The coffee growers of surrounding lands take their coffee to this plant because it is a guarantee of a well-done process, and, therefore, a better coffee and a better price for them.
Anoxic fermentation and anaerobic fermentation
Anoxic Rugali coffee is the very successful result of that experimentation.
Anoxic fermentation is also known as anaerobic fermentation.
Both terms refer to coffees that have been fermented in a controlled, oxygen-free environment.
For microbiology purists, saying anaerobic fermentation is redundant.
This means that the fermentation is essentially anaerobic. Fermentation is the anaerobic breathing of microbes.
For this reason, the term anoxic fermentation has been proposed, which means without oxygen, and better reflects the conditions of the process.
Regardless of the term we use, fermented coffees have become popular in recent times as it is a way of achieving different tasting notes.
Rugali anoxic fermentation coffee
It is a simple but effective method, but with great results, which makes it very suitable for places where there is no access to more advanced technology.
Once received at the washing station, the coffee is placed in an airtight tank, then covered with a sheet over which cold water is poured creating a pillow of water.
This creates a vacuum effect on the cherries that provides an anoxic environment for a 48-hour fermentation.
Once fermentation is complete, the coffee is rinsed, drained and then the cherries are dried on raised beds for 4-5 weeks.
As a result of these artisan processes we can enjoy this specialty coffee, Rugali Anoxic 48h.
