Murundo

Coffee with a funky rhythm. 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.

Willy is a great guy, full of passion, faith and energy for testing new ways of farming. This season we have two coffees from him, from two different lots on his farm: Murundo goes first, and we are keeping Mahembe in reserve for you.

Willy experimented with anaerobic fermentation here. What is anaerobic? In this process the coffee ferments in an oxygen-free environment – in this case for 72 hours. The extended fermentation adds plenty of sweetness and a characteristic "funk". The latter is easy to overdo, but Willy keeps an eye on everything, so you won't find aggressive, lemony or vinegary notes in the cup. The coffee is clean, elegant and leaves a very long, pleasant aftertaste!