Rwanda Karora

At first sniff, it’s all about sweetness – peach yogurt, strawberry JoJo candies, and a handful of cranberries. On a second look, however, it reveals a story that makes this coffee truly special. Two sisters, Mukamana Immaculée and Nyiramana Francine, survived the Rwandan genocide and returned to the land of their ancestors to rebuild what had once been lost – life, community, and eventually the Nyamurinda processing station.

This coffee comes from the Karongi region, close to the magical Nyungwe rainforest, one of the last great tropical forests in Africa. The air here is pure, and an altitude of 1,800 meters brings cool nights and sunny days – ideal conditions for the slow ripening of coffee cherries and a rich, layered flavor development.

The anaerobic fermentation this coffee underwent is like a controlled revolution in the cup – the cherries ferment without access to oxygen, in sealed containers. What does that mean? More intensity, more complexity, deeper sweetness. Add to that 25–30 days of drying on African beds, and the result is a coffee that explodes with flavor while maintaining precise structure.