Rugali, Anoxic Natural

Rum and raisin, cherry & banana.

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An experimental processing technique delivers a flavour explosion celebrating the work of over 140 coffee families. Rugali is an impactful example of high-quality processed Rwandan coffee and its success has put Nyamasheke District on the map. Five Senses is stoked to offer this exceptional lot from our friends at Raw Material and their in-country partners, Muraho Trading Co. The high elevation of Rugali naturally lends itself to producing coffee in natural and honey styles. This lot is fermented in an anoxic (zero-oxygen) environment, achieved by placing a ‘pillow’ of water over the ripe cherries. The water stabilises temperatures for 48 hours, after which the coffee is pulped and laid out on raised beds to dry for approximately 2.5 weeks.

--- Suggested Recipe ~~~ In: 21g Out: 45g Time: 29sec Temp: 94.5°C

Produced by Muraho Trading Co in the Nyamasheke District of Rwanda, this Rugali lot showcases the innovative potential of the anoxic natural process. By fermenting cherries in an oxygen-free environment, producers can influence the final cup profile, often resulting in intensified sweetness and complex, fermented fruit characteristics. While natural-processed coffees often exhibit heavier fruit profiles, the specific application of anoxic techniques can further refine these qualities, as seen in the roaster’s notes of rum-raisin, cherry, and banana.

To better understand how these controlled environments impact the final cup, you can explore our processing methods explainer. This coffee is roasted by Five Senses, a roaster known for highlighting the distinct terroir of their sourcing partners. When evaluating the specific nuances of this Rwandan origin, we recommend referencing the flavor wheel to help identify the subtle interplay between the deep, dark fruit notes and the inherent brightness typical of the region.