Flavour notes: Vibrant notes of ripe cherry, tropical pineapple, sweet vanilla, and rich toffee. Rummy vibes all around.
 
Origin: Rwanda
Region: Ngera, Nyaruguru District, Southern Province
Farm: Smallholder farms
Producer: Washing station Ngera Cooperative
Process: Natural with a 98-hour anaerobic cherry fermentation
Altitude: 1800 masl
Varietal: Bourbon
Green coffee importer: Covoya Coffee
 
A Story of Resilience and Innovation
 
This exceptional coffee comes from the Ngera Cooperative, a testament to the resilience and ambition of Rwandan farmers. Established in 2012 by maize farmers, the cooperative boldly ventured into coffee cultivation in 2014, seizing an opportunity to grow alongside government support. Today, the cooperative boasts 85 members, predominantly women, and is rapidly expanding its coffee production, cultivating over 7,800 trees.
 
The Anaerobic Natural Process
 
This particular lot undergoes a meticulous 98-hour anaerobic fermentation in oxygen-deprived conditions, followed by sun-drying on raised beds. This unique process enhances the coffee's inherent sweetness and complexity, resulting in its distinctive flavour profile.
 
The Ngera Region and its Significance
 
The Ngera washing station is nestled in the Nyaruguru District, close to Kibeho, a site of profound historical and spiritual significance. Kibeho, known as the "Holy Land" of Rwanda, gained international recognition following the Vatican's approval of Marian apparitions reported there in 1981.
 
Rwanda's Coffee Renaissance
 
Rwanda's coffee industry has undergone a remarkable transformation. From a period of government-controlled pricing and low-quality production to a focus on speciality coffee, Rwanda has emerged as a leader in the global coffee market. The establishment of modern washing stations, innovative cupping labs, and thriving cooperatives has propelled Rwandan coffees to consistently rank among the world's finest.