Coffee with a Funky Beat
A few months ago, our Head of Academy, Marek Witak, had the chance to visit Rwanda and meet the man responsible for growing and processing this very coffee.
It brings a tear to the eye! Willy is an awesome guy, packed with passion, faith, and energy to test new cultivation methods. This season, we have two coffees from him, sourced from two different plots on his farm: first up is Murundo, and we’ve got Mahembe waiting in the wings for you.
Willy experimented with anaerobic fermentation here. So, what’s this whole “anaerobic” thing about? In this process, the coffee ferments in an oxygen-free environment—in this case, for a full 72 hours. Extended fermentation adds heaps of sweetness and a signature “funk” to the coffee. It’s easy to overdo the latter, but Willy keeps a close eye on everything, ensuring you won’t find any aggressive, lemon-like, or vinegar-like acidity in your cup. The coffee is clean, elegant, and leaves a wonderfully long, pleasant aftertaste!
