Nomads Filter Bundle

This Microlot lot from award-winning Vinhal Cafés Artesanais, featuring the Catuai 144 variety, undergoes a double fermentation fully washed process in the Cerrado Mineiro region of Brazil. The coffee cherries are mechanically harvested, ripe cherries are then washed, sorted and subjected to a 48-hour dry aerobic fermentation followed by thermal shock. After de-pulping, the beans undergo a 179-hour anaerobic fermentation with water. Post-fermentation, the beans are centrifuged and dried on raised beds for 21 days. This meticulous processing method enhances the coffee's flavor complexity and brings out notes of pineapple, coconut, and blackcurrant.

This unique coffee was born from a collaboration between Sucafina NV and RWACOF, crafted explicitly for the "A Shot in the Dark" roasting competition. Grown in the hills of the Rutsiro District in Rwanda's Western Province, at altitudes ranging from 1,600 to 1,950 meters, this Red Bourbon variety benefits from the region's fertile soil and high elevation. The coffee undergoes an innovative and experimental processing method, starting with anaerobic fermentation in GrainPro bags for 24 hours, where the coffee is sealed in an oxygen-free environment to enhance its flavor complexity. After this phase, the coffee is pulped and placed in fermentation tanks to ferment for an additional 24 hours, allowing the beans to develop additional layers of flavor. This precise and carefully controlled process results in a balanced yet complex flavor profile that makes it stand out against any other coffee. This coffee reflects the expertise and dedication of the 1,213 growers working with RWACOF, supported by Sucafina's commitment to sustainability and quality improvement in Rwanda. RWACOF’s Farmer Development Program in partnership with the London School of Economics (LSE) supports farmers with training in Good Agricultural Practices and access to loans, farm inputs and farm services.