This anaerobic coffee is a fruit bomb for your batch brew or V60.
At the Fugi farm, Emmanuel Rusatira works his anaerobic fermentation with traditional Rwandan pots called “Intango”. The coffee cherries are therefore mixed with water in these jars and close for 60 hours. The particularity of this method comes from two elements. First, the water used is that from the pulping of cherises. It therefore contains a significant amount of sugar due to the mucilage of coffee cherries. The second is that of pots which are made of clay so they do not absorb heat.