XPL/04 Rwanda Simbi Anaerobic

OR Coffee Roasters sources this lot from Rwanda's Simbi region, processed using an anaerobic fermentation method that constrains oxygen during fermentation. This controlled environment typically intensifies and concentrates flavors, allowing distinct origin characteristics to emerge with greater density and complexity. Anaerobic processing has become increasingly refined in Rwanda, where producers leverage the technique to highlight the region's natural fruit-forward potential. The resulting cup often displays pronounced aromatic development—consult the flavor wheel to calibrate your tasting experience and identify specific descriptors as they emerge in the cup.