Dukorere Kawa Bukure Anaerobic Natural

This beautifully juicy coffee introduces itself with aromas of strawberry, rum cake, and molasses. Sweet-tart rose hip and cranberry are balanced by a cocoa nib note and cherry acidity. Tamarind and mandarin linger in the finish.

Details

Producer: Nova Coffee Farm: 80 Smallholders Region: Northern Province Altitude: 1,800-2,200 masl Varietal: Bourbon Process: Anaerobic Natural Roast: Light Notes: Tamarind, Cocoa Nib, Navel Orange

The Story

Imported by our friends at Crop to Cup:

"Passionately caring about the well-being of others and a meticulous attention to detail: those two traits sum up the Nova Coffee team. Felix Hitayezu (a pharmacist) and his wife Agnes Mukamushinja (a nurse) run a pharmacy called ‘Pharmacie Nova' in Kigali, and recently decided to dip their toes into a coffee venture, which they aptly named ‘Nova Coffee’. The result? A coffee program run with as much professionalism as a pharmacy.

"Nova's mission statement reads: ‘Being a women-centered washing station, Nova Coffee is committed to developing the neighboring community into specialized coffee farmers that produce the highest quality coffee as well as to enhancing social cohesion in order to create more jobs and eradicate poverty.'

"Three cooperatives deliver their cherry to Nova for processing. They are the Jyambere Muhinzi Wakawa Cooperative, the Dukorere Kawa Cooperative, and the Berwa Cooperative. This special lot was grown by farmers who live adjacent to the washing station in the Bukure sector.

"This anaerobic natural lot was an experiment and they hit it out of the park. Part of being a good manager is surrounding yourself with great talent, and Agnes has brought top-notch people into the Nova team in the past few years. Celeste is their quality control manager with over 20 years of experience, and a big part of the success of this lot. It’s rare to see him without his notebook, phone, and moisture reader. Thacien is their full-time, year round agronomist for farmers with a goal of bringing production up to 10 kilos per tree. Theresa manages their daily operations, farmer organization, and gender equity trainings. This list goes on and on. The cherries dry over the course of 18 days for roughly 9 hours a day, while being carefully watched over by Celeste. Suffice it to say, we are thrilled to bring this special group's coffee to the US market."

Produced by Nova Coffee in the Northern Province of Rwanda, the Dukorere Kawa Bukure Anaerobic Natural showcases the distinct profile of the Bourbon varietal grown at elevations between 1800 and 2200 masl. This specific lot is brought to market by PT's Coffee Roasting, highlighting the complex results of the anaerobic natural method. While traditional washed coffees often emphasize clean acidity, anaerobic processing can introduce unique fermentation-driven characteristics, often resulting in a more pronounced body and intensified fruit-forward qualities.

When evaluating this coffee, tasters may identify notes of tamarind, cocoa nib, and navel orange. These descriptors reflect the intricate interplay between the Bourbon varietal’s inherent sweetness and the influence of the controlled fermentation environment. To better understand how these specific sensory attributes fit into the broader spectrum of coffee quality, enthusiasts can consult the flavor wheel to map these nuanced tasting notes against standard industry benchmarks.