Rwanda Humure

Roasting: light to medium
Altitude: 1700-1900
Acidity: bright
Processing method: Lactic natural
Flavor notes: Peach, sparkling wine, and dried apple

Lactic natural is a complex fermentation without oxygen that develops a clean fruity acidity and adds a creamy texture to the coffee.

During this fermentation, the cherries are placed in airtight tanks, where lactic acid is activated due to the high concentration of sugars and the absence of oxygen. It forms a soft, "yogurt-like" acidity and provides more sweet, rounded notes without the sharpness that occurs in regular anaerobic processing.

The coffee is grown by about 300 farmers near Humure station in Eastern Rwanda, at an altitude of 1700–1900 meters. This is the largest station of Baho Coffee, known not only for its processing experiments but also for its female management. All processes are done manually: from sorting to slow drying, which lasts several weeks.

The taste includes peach, sparkling wine, and dried apple. The flavor is clean, bright, with wine-like acidity and a long, slightly creamy aftertaste.