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Earlier this year, we briefly offered a very special coffee from our friends at Tribe. There was only a small amount, and so it was only released to our newsletter subscribers. It was incredibly unique and delicious, and sold out quickly, leaving many of us keen for more. While we unfortunately won't get more that exact same lot, we're excited to have this new release which is a product of the same collaboration with Community Coffee Rwanda.
Think of this one as a more understated cousin to the last Tribe CCR Anaerobic lot. While it may not have the same big, bold flavours, it offers a lot to enjoy, and for those who tasted its predecessor, it provides an interesting opportunity to see just how much coffee characteristics can vary, despite the same provenance.
About Community Coffee Rwanda
This coffee was brought to our friends at Tribe by Community Coffee Rwanda, a venture set up by Eric Wright in 2017 with the goal of providing stability for coffee farmers, so they can invest in their futures. Specifically, CCR empowers farmers with better processing, allowing them to maximise the potential of their coffees, giving them access to specialty coffee markets and higher prices for their crops.
About anaerobic fermentation
Much has changed in the world of coffee processing. Where 5 years ago, even a natural process or a honey might have been perceived as a bit more fringe in the world of specialty coffee, today, these processing methods abound. They may even be gaining favour over washed coffees with some drinkers.
The new frontier is experimental processing, and anaerobic fermentation has certainly been a big part of that. We've seen many anaerobically fermented lots win competitions on a national and global scale of late. This one is just such a lot; it was fermented in an oxygen-deprived environment, which helps to give it some of its unique characteristics.
Tribe's roast in the cup
In the cup this coffee is quite delicate and discrete, yet still quite complex. It has a lovely jammy quality, with a bit of that mouth feel that one expects from sweet fermented foods like marmalade, including a sweet, syrupy quality. Some of the fruit flavours you might find in the cup are citrus (of various sorts) and quince, but as you change your brewing variables, you may discover others too.
Support Rwandan coffee farmers directly
As if all of this weren't enough to make you want to place an order, if you buy some of this coffee, you will also be directly contributing to Community Coffee Rwanda's endeavours. We have agreed with Tribe to build a direct donation into the price of this coffee (just over 25%) which will be donated back to support the communities that CCR works with that grew this coffee (over and above what was already paid for the coffee of course).
This coffee is also only available in limited quantities, so if you're keen to try it, we would encourage you to buy some soon. Once it's gone, there won't be more of the same lot again.
- Variety: Red Bourbon
- Processing: Anaerobic fermentation
- Altitude: 1,800 - 1,900 masl
- Region: Huye
- Country: Rwanda