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.