
La Cabra
Shyira Anaerobic 48hr
OriginRwanda
ProcessAnaerobic
Summary
An anaerobic processed Bourbon coffee from the Shyira station in Rwanda. Cherries undergo a 48-hour anaerobic fermentation sealed under plastic with water, then sun-dried for approximately 35 days. This single-serve brew bag offers a flavour profile of wild violet florals and complex jammy berry notes, with crisp citric acidity.
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FormatInstant/bag
DecaffeinatedNo
VarietyBourbon
NotesJam, Floral
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