Rwanda — Rugali ( Anoxic Washed )
Rwanda — Rugali ( Anoxic Washed )
Rwanda — Rugali ( Anoxic Washed )
Rwanda — Rugali ( Anoxic Washed )

Rwanda — Rugali ( Anoxic Washed )

200 g —
Regular price
Sold out
Sale price
£14.00
Quantity must be 1 or more

  • Producers — Rugali smallholders
  • Region — Nyamasheke District, western Rwanda
  • Terroir — 1650 masl, 15-17 degrees Celcius*, temperate tropical highland
  • Process — Anoxic Water Pillow fermentation + washed
  • Varietal — Red Bourbon

*Rwanda mean annual temperature 2016

Tastes like

Stewed fruits + Plum + Silky

Rugali - Anoxic Washed

This Red Bourbon varietal is grown by a collective of farmers in the Nyamasheke District of western Rwanda. Once the coffee cherries are ripe, they are picked and then transported by boat across Lake Kivu to the Rugali washing station on the eastern shoreline for processing.

In the cup this coffee has plenty of stewed fruits and citrus notes when hot, with softer apple and pear flavours as it cools. 

Anoxic fermentation

Regularly coffees that have been fermented in an oxygen-free, controlled environment are labelled as ‘anaerobic’. But the use of 'anaerobic' in this context is sub-optimal use of terminology.

'Anaerobic' refers to microorganisms that can live without oxygen, and the metabolism they use is also known as ‘anaerobic’. This means fermentation is fundamentally anaerobic. Fermentation is the anaerobic respiration of microbes.

Therefore, as fermentation designer Lucia Solis regularly comments, labelling fermentation as ‘anaerobic’ is akin to labelling water ‘wet’.

'Anoxic' has been proposed as the more accurate alternative, with sound logic. 'Anoxic' refers to the condition of an environment where there is no molecular oxygen.

It might be true that both 'anaerobic' and 'anoxic' essentially mean 'oxygen-free', but in the field of microbiology it is considered more accurate to use 'anoxic' to describe an oxygen-free environment. In this case, fermentation is an anaerobic respiration in an anoxic environment.

While 'Anoxic' is undoubtedly a label preferable to 'Anaerobic', there remain questions on its value to the industry. Our blog - Coffee fermentation — anaerobic or anoxic? develops our thinking on this.

Water Pillow process

Once received at the washing station, this coffee was placed in an air-tight tank, then covered with a sheet on which cool water was poured on to, creating a water pillow. This in turn creates a vacuum effect on the cherries that facilitates an anoxic environment for a 48-hour fermentation.

During fermentation, heat is transferred from the coffee to the water pillow above, ensuring a stable environment that can be regulated with the addition to the pillow of hot or cold water as needed. Once fermentation is complete, the coffee is rinsed, drained, washed and then dried on raised beds for 2-3 weeks. 

Method

The clarity facilitated by the Orea Brewer really makes the most of this complex coffee. Use 15g of medium-fine ground coffee with 250ml of filtered water at 95-98 degrees Celcius.

Our pour over brew recipe takes you step-by-step through our preferred technique.

Illustrated with: Scandinavian Coffee Pod

We invite coffee producers, wholesale partners, friends, occasionally one of the Assembly team to define the tasting notes that inform the brush stroke illustrations for our coffees.

For this coffee we invited Cheltenham's Scandinavian Coffee Pod - a Cotswolds gem small in size but big on quality. Owner Sophie Adkins has a natural instinct for top-drawer service, quality produce and ultimately a gold standard contemporary coffee experience.

Coffees are whole bean as standard. If you'd like your coffee ground please specify for which brewing style in the notes at checkout and we'll grind fresh. 

Shipping:  
£30+ Free UK Wide 48hr Tracked Royal Mail
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Worldwide £30

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