Let me guess, you clicked this wondering what 'anoxic' meant? If you didn't and just wanted to read more about the coffee, congratulations! I had no idea that Anoxic was a technically more accurate term to describe fermentation occurring without oxygen. Anyway, this is a red Bourbon from the highest washing station in Rwanda, located in the Nyabihu region (founded in 2017!). This lot is fermented in concrete vats before being dried, and their meticulous attention to detail reveals a very elegant, floral and crisp expression. We found flavours that reminded us of red coloured wine gums and green tea!
Kawa was founded by Alexis Gagnaire and they roast in Paris, France. This coffee was roasted on 20.10.23
This coffee is 200g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.