Wow! If you’ve never had an anaerobic fermentation coffee before, you’re in for a treat. We’re excited to share the first anaerobic coffee we’ve ever carried, Rwanda Gasharu from Blossom Coffee Roasters. This cup is like a sweet-tart candy, juicy and tangy, with layers of rosy apricot, fresh papaya, a touch of cinnamon. The anaerobic process adds a fermenty, kombucha-like sparkle, and the finish is heavy and round like tawny port wine. Delicious and distinctive, it’s unlike any coffee you’ve had before.
Anaerobic coffees are the newest “wild child” of the specialty coffee scene, still very experimental, and just beginning to filter into popular awareness. All coffees undergo some level of fermentation during processing, but anaerobic fermentation is unique because of its oxygen-constrained environment. This changes the chemistry of the beans, encouraging more lactic acids, similar to fermented foods like sauerkraut, yogurt, sourdough bread. The result is a complex, sparkly flavor profile that's sweet, sour, tart, and tangy-- striking, memorable, and truly original in the world of coffee.
This special micro-lot comes from Gasharu Coffee Company in Nyamasheke, Western Rwanda. Producer Celestin Rumenerangabo began Gasharu in 1976, when he was 17, with just 380 trees. Today, he has over 8,500 trees, and his two washing stations process coffee for hundreds of small farms in the surrounding villages.
Rwanda Gasharu is the first anaerobic coffee we’ve ever featured at Bean Box, and we’re so excited to share a mug of it with you! Reserve your bag of Blossom Coffee’s special, limited lot today, and enjoy a sip of the sparkly, sweet-tart candy of the coffee world.
||★★★★★||★★★★★ While on the subtler end, this was a delicious coffee. Was complex and interesting. Bright, sweet and tart.|
||★★★★★||★★★★★ First attempt was to do my usual med-coarse grind + 4min brew at ~200F for french press. That turned out pretty sour. After a few experiments I got to a medium (on the smaller side) grind and 8 min of extraction to coax enough body out. Now, we're in business. Very floral with a chocolate backbone so I guess it's like drinking a box of chocolates with a bouquet of roses. Not bad at all!|
||★★★★★||★★★★★ WOW, this really is unique! It's definitely not crazy different, but it certainly has a twist. Very tasty, very sweet and flavorful. The aftertaste is simply amazing. Light and smooth. I'm definitely getting more in the future!|
||★★★★★||★★★★★ I love this! Medium-fine grind 18:1 ratio. Made enough for my travel cup and drank the rest halfway through my shift at work. The flavor was still great.|
||★★★★★||★★★★★ I will admit that I was underwhelmed by this at first. The anaerobic process had me expecting something totally crazy, but these beans produce a very light and subtle cup. The more I drink it, the more I appreciate all the unusual and understated flavors, like: wine, melon, tropical fruits, and tea. This coffee brings a lot to the table without being overpowering.|