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Stitch Coffee are some of the Dukunde Kawa Cooperative’s biggest fans, and the proof is in the profile—bright fruit notes, distinct acidity and nectar-like sweetness enhanced with natural anaerobic processing. This innovative process sees the members select only their densest cherries—with high sugar content—to ferment in hermetically sealed tanks for 100 hours and sun-dry for 50–60 days to achieve the fully formed cup before you today. A red bourbon you can revel in, this coffee is a perfect example of what Rwanda’s Gakenke district has to offer.

Tropical Fruit

Type

Single Origin

Origin

🇷🇼

Rwanda

Roast

Medium-Light

Species

Arabica

Varieties

Red Bourbon

Process

Anaerobic Natural Fermentation

Altitude

1960m

Producer

Dukundekawa Cooperative

Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store