Rwanda Rugali Anaerobic Natural

Sourced from Muraho Trading Company’s flagship Rugali washing station — nicknamed “The Big Daddy” for its size and capacity — this remarkable anaerobic natural sits at the heart of Rwanda’s specialty coffee renaissance. Perched above the shores of Lake Kivu in Nyamasheke, western Rwanda, at 1,550–1,800 metres above sea level, the Red Bourbon cherries undergo a carefully controlled anaerobic fermentation: sealed in tanks for 48 hours beneath cool water, then dried on raised beds in the high-altitude sun.

The result is a coffee of extraordinary depth and approachability. Where traditional anaerobics can veer boozy or funky, we’ve optimised this roast to emphasise the cleaner, sweeter side of fermentation — making it a wonderful gateway for newcomers to specialty black coffee.

Tasting notes: Sweet black tea, dried apricot, peach, blackcurrant, vanilla pods and sultanas in the aroma. Silky, medium body with a refreshing, lingering finish.

Roast level: Medium
Process: Anaerobic Natural
Origin: Nyamasheke, Western Province, Rwanda
Altitude: 1,550–1,800m a.s.l.
Producer: Muraho Trading Co. — Rugali Washing Station
Variety: Red Bourbon
Best for: Filter, pour-over, AeroPress. Not suited for espresso.
With milk: Best enjoyed black to appreciate the full flavour profile.

We always recommend ordering whole beans for peak freshness. The Specialty Coffee Association recommends grinding only what you need, no more than 15 minutes before brewing.