Filtro y espresso

Tutti Frutti, fig, wine gums
Origen  Nyamasheke
Altura  1,450 – 1,600 masl.
Variedad  Red Bourbon
Proceso  Natural Anoxic 48h
Productor  Smallholders
A coffee from Rwanda is almost always a safe bet, but in this case it is not only safe, it is a winning bet.

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 anoxic natural a competition lot from Rwanda

Rugali washing station

The coffees from the Rugali washing station have earned a privileged place in specialty coffee roasters around the world for their quality and delicacy on the palate.

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 anoxic natural a competition lot from Rwanda
The climatic conditions of this region make it an ideal place for the processing and drying of coffee.

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.

Rugali anoxic natural a competition lot from Rwanda
Rugali anoxic natural a competition lot from Rwanda
Rugali anoxic natural a competition lot from Rwanda
Rugali anoxic natural a competition lot from Rwanda

Anoxic fermentation and anaerobic fermentation

It was only a matter of time before this washing station started experimenting with more risky processes.

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.

Rugali anoxic natural a competition lot from Rwanda
It is like saying that the water is wet. Anaerobic refers to microorganisms that can live without oxygen and the metabolism they use is called anaerobic.

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 natural a competition lot from Rwanda
Rugali anoxic natural a competition lot from Rwanda
Rugali anoxic natural a competition lot from Rwanda

Rugali anoxic fermentation coffee

The method followed for the anoxic fermentation of this coffee differs from methods used elsewhere.

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.

Rugali anoxic natural a competition lot from Rwanda
During fermentation, heat is transferred from the coffee to the water pillow above, ensuring a stable environment that can be regulated by adding hot or cold water to the pad as needed.

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.

Rugali anoxic natural a competition lot from Rwanda
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