Rwanda, also known as the Land of a Thousand Hills, has a rich geography of mountains, savannahs and lakes, including Lake Kivu, one of the world’s deepest. Its frequent rainfall covers the expanse of rolling hillsin bright carpets of green foliage. Because of this, Rwanda has a reputation for remarkable coffee, with unique and complex taste profiles.
We bring you the Izuba (which means “sun” in Kinyarwanda), an anaerobic processed microlot that is sourced from one of the African Great Lakes, Lake Kivu region in Western Rwanda.
Grown at exceptionally high altitudes, the carefully selected ripe cherries are collected at the washing station, where they are sorted and floated. Here, the good density beans are separated from the others. After yet another rigorous sorting exercise on the pre-drying tables, the cherries undergo 60 hours of anaerobic fermentation in tanks where the coffee starts to achieve the a distinctly exciting flavor profile. From the tanks this coffee is dried on the raised African beds for almost a month. There is a high emphasis of women empowerment in this community, where they are skilled in the hulling and sorting of the coffee beans, and in return receive an above average compensation.