Imbuto (Anaerobic)

This coffee comes from the Muhororo Washing Station, where farmer Celestin Rumenerangabo collects and sorts fresh cherries, ensuring consistent and good density beans are separated from the others. The beans are then put in a tank where they undergo 72 hours of an anaerobic fermentation to attain the best flavor and taste that can be achieved. Once the fermentation has been completed, the coffee is taken for further sorting and drying on raised African beds for about 25 to 30 days.