Rwanda Muhororo Nyamasheke Anaerobic

Produced by more than 200 smallholder farming families in Rwanda's Nyamasheke District, this coffee is processed at the Muhororo Washing Station, founded by the Rumenerangabo family. After careful cherry selection and sorting, the coffee undergoes a 72-hour anaerobic fermentation before being dried on raised African beds for 25–30 days, creating a vibrant and complex cup profile.

Beyond quality, Muhororo is deeply committed to its community. Through initiatives like the Rugori Women's Crown Program, the station supports healthcare, childcare, education, livestock programs, and sustainable farming training for local growers. Each purchase helps strengthen these ongoing efforts while supporting the families who produce this exceptional coffee.