Jitterz Coffee Roasters
RWANDA NYAMASHEKE MUHORORO - SPX
TASTING NOTES DARK CHOCOLATE, VANILLA, BLACK CHERRY
ABOUT RWANDA NYAMASHEKE
The process for Ireme coffee allows for the flavors to intensify through an anaerobic process. Once collected at the coffee washing station, the fresh cherries are sorted and floated to ensure consistent and good density beans are separated from the others. The carefully selected beans are then put in the tank where they undergo 72 hours of an anaerobic fermentation to attain the best flavor and taste that can be achieved. Once the fermentation has been complete, the coffee is taken for further sorting and dying on raised African beds for about 25 to 30 days.
ORIGIN RWANDA
VARIETY RED BOURBON
HARVEST AUGUST 2025
ARRIVAL FEBRUARY 2026
PROCESS ANAEROBIC NATURAL
ROAST PROFILE LIGHT
BREWING INSIGHT
Rwanda Nyamasheke Muhororo Ireme Anaerobic Natural is well-suited for brewing espresso and any filter-like brewing.
DRIP COFFEE 1.5 GALLON BATCH
350 grams of dry grounds
EK43 setting - 13.5
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Varietal
Varietal
Region
Region
Region
The region describes where the beans were planted, grown, and harvested.
Varietal
The varietal refers to the type of coffee plant that produced the bean.
Altitude
MASL
MASL is short for "Meters Above Sea Level". Altitude plays a big role in shaping the flavor of the beans.