From Andy Roasters’ Rwanda Gasharu Fruity Unwashed, this anaerobic natural lot from Nyamasheke District is built for expressive, fruit-forward filter brewing with clarity and elegance at its core. It opens with a vivid burst of grape juice sweetness and ripe blueberry character, immediately giving the cup a juicy, almost wine-like impression that feels vibrant without becoming overwhelming. Beneath the fruit sits a layer of cacao nib richness that adds structure and depth, keeping the profile grounded and refined rather than overly fermenty or wild. The overall experience feels intentional and polished—bright, aromatic, and deeply clean for an anaerobic natural.
As the cup cools, the coffee becomes increasingly layered and articulate. The Red Bourbon variety brings a silky texture and rounded sweetness, while the high-altitude cultivation adds lift and definition to the finish. There’s a smooth, tea-like elegance running through the cup that keeps every sip fresh and composed, allowing the berry notes to linger gracefully rather than dominate aggressively. The body stays light-to-medium, with enough texture to feel satisfying while maintaining excellent clarity across different brew methods, especially filter and French press.
In milk, the fruit softens into darker berry and chocolate tones, but this coffee truly shines when brewed black, where its balance between sweetness, fermentation character, and clean structure becomes most expressive.
In short: Juicy and fruit-driven — grape juice sweetness, ripe blueberry, cacao nib depth, silky texture, and a clean, elegant anaerobic finish.
