While this is the fifth year Phoenix has been buying coffees from southern Rwanda’s Akagera Station, it will be our first buying single producer separations from the station rather than community blends. In place of the Kobakanya lot we’ve featured in years past, we’re excited to be featuring this washed bourbon from Stanislas Kayitera. A contributing member of the Kobakanya member himself, this coffee shares many similarities of past lots, namely a vibrant candied citrus sweetness and sparkling acidity, and a long floral/chamomile finish.

This washed red bourbon was grown between 1635 and 1750 MASL in the hills around Rugeregere village in Rwanda’s Nyamasheke District. Once arrived at the Akagera station, cherry is floated twice to sort for quality. Cherry undergoes a brief in-cherry fermentation before being depulped. Following pupling, coffee is again wet fermented for 24 hours before being moved to shaded beds. Under shade, the coffee is turned for 72 hours while being constantly sorted for signs of pest-related defects (those who are familiar with Rwandan “potato” flavor of years past will know what I’m talking about). Finally, drying is completed in full sun on raised beds.

Net weight: 12 ounces