Jelly Baby - Rwanda

Country: rwanda
Region: nyabihu
Elevation: 1800 -2000 masl
Process: anoxic natural
Coffee Variety: red bourbon

Tastes like: red grape & green apple gummies

From the highest processing station we're aware of in Rwanda, Shyira, sitting at 2000 metres, collecting cherry from producers growing between 2000 and 2400 MASL. It's a remote, stunning corner of the country where very few washing stations operate, making Muraho Trading Co's acheivements so stunning.

Raw Material works alongside Muraho across multiple stations in Rwanda, with a shared goal of helping washing stations and their affiliate cooperatives lift quality, access new markets, and fetch prices that genuinely reflect the work going in. It's a long-term project, one that gets more refined with every harvest as the understanding of Rwanda's specific challenges and opportunities deepens. 

The anoxic method used here is Raw Material's own innovation; once cherry is received and floated for quality selection, it's placed into a deep-cleaned fermentation tank. A sheet is laid over the cherry and submerged with cool water, creating a vacuum seal — an oxygen-free environment where fermentation begins and is carefully held at around 25°C for 48 hours. The water acts as both sealant and heat exchanger, preventing over-fermentation while the cherry develops. Once complete, the coffee is rinsed, drained, and moved to raised beds for four to five weeks of drying, turned every 30 minutes (outrageous we know!).

In the cup it delivers on every bit of that care and attention. Red grape and green apple gummies, jammy sweetness, astounding clarity, and an epic candy fruit finish. A natural that somehow manages to be both wildly expressive and beautifully clean. Pretty absurd to say the least.