Rwanda - Dukorere Anaerobic Natural

Region : Rulindo District
Farm : Nova Station
Varietal : Bourbon
Altitude : 1 800 - 2 200m
Process : Natural Anaerobic
Tasting notes : Melon, Pomelo, Lime Candy

TASTE

Dukorere returns with a renewed elegance. A lavishly fruit-forward cup that revisits this terroir with a more mature approach for the start of the year. Melon leads right away, balancing the freshness of watermelon with the round sweetness of honeydew. Bright, precise acidity brings a pomelo-like lift and adds dimension at the heart of the experience. The finish stays both balanced and zesty, with a lingering sweetness that recalls gentle lime 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 lot shines with elegance and leaves plenty of room for barista skill. As espresso, a faster extraction will highlight its bold character without dulling the exotic brightness of its aromatics. As a filter brew, strong and quick agitation will help bring out the tropical side and the desired acidity. Each method brings out a different expression of the coffee. With more traditional extractions and slightly longer brew times, a hint of barley sugar can also appear at the end of the cup. Have fun with it !

Espresso parameters
Ground coffee: 18g
Result: 42g in 24 sec.

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

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