Rwanda - Dukorere Anaerobic Natural

Region : Rulindo District
Farm : Nova Station
Varietal : Bourbon
Altitude : 1 800 - 2 200m
Process : Natural Anaerobic
Tasting notes : Stewed strawberry, Berry Yogurt, Campino Candy

TASTING PROFILE

Boldness at its peak. This cup is explosive — striking from the first sip with intense stewed strawberry aromas and a jolt of fermentation that grabs the senses. Then, the experience softens into a creamy, berry-laced texture, with lactic acidity that evokes the richness of natural Greek yogurt. The finish is sweet and nostalgic, a perfect counterbalance to all that intensity — reminiscent of our childhood Campino candies.

ORIGIN

The NOVA station was born out of a bold vision: to make the women of this region a benchmark in specialty coffee. With Bourbon as the dominant local variety, they crafted a natural lot that then underwent anaerobic fermentation — pushing the terroir to express its most intense, bold, and authentic self.

In this process, whole coffee cherries are fermented in sealed tanks with little to no oxygen. The absence of air promotes the development of complex aromatic compounds, amplifying fruity, sweet, and often surprising flavor notes. A bold and expressive approach, perfectly in line with the spirit of this coffee.

DRINKING 

This Rwandan lot demands expertise for espresso preparation. At our workshop, we take on the challenge using what we call the turbo shot — a rapid extraction (between 15 and 18 seconds) at a 1:3 ratio. This fast pull softens the bite brought by fermentation and brings out a candy-like strawberry sweetness, along with the silky texture that showcases this coffee’s lactic profile.

Espresso parameters
Ground coffee: 19g
Result: 54g in 18 sec.

V60 Parameters
Ground coffee: 15g
Result: 220g at 91 degrees Celsius

Help me choose the right grind.