Inzovu Anaerobic 72 Hours

Inzovu Coffee represents a dedication to enhancing Rwandan coffee production through innovative and sustainable farming practices. Partnering with local communities, Inzovu aims to maintain a delicate balance between cultivating coffee and preserving the environment. Their efforts not only benefit the coffee sector but also ensure that farmers and local businesses thrive in harmony.

About the Coffee

Inzovu Anaerobic 72 Hours offers a truly unique cup experience, reflecting the rich soils of the Nyamasheke-Gatare region. Grown at altitudes between 1600 and 2100 meters, this coffee's bold flavors come from its meticulous anaerobic processing. The result is a striking blend of juicy fruits and subtle earthiness, with notes of berries, sweet tropical fruits, and caramel.

Processing

This coffee undergoes an anaerobic fermentation process for 72 hours, where coffee cherries are fermented in sealed tanks with limited oxygen. This controlled environment enhances the coffee's fruity complexity, delivering a bold yet refined taste with heightened acidity and sweetness.

Cup Profile

• Country of origin: Rwanda

• Farm/Farmer: Gasharu Washing Station

• Region: Nyamasheke-Gatare District, Western Province

• Variety: Red Bourbon

• Elevation: 1600-2100m

• Processing Method: 72h Anaerobic

Tasting notes: Berries, sweet tropical fruits, caramel