Rwanda Muhororo Ireme Anaerobic Natural
Rwanda Muhororo Ireme Anaerobic Natural (12oz)
Roast Type: Light +
Country: Rwanda
Region: Nyamasheke, Western Province (Near Lake Kivu)
Varietal: Red Bourbon
Farm: Celestin and Marie Rumenerangabo and 236 other households
Process: Anaerobic in cherry, Natural
Altitude: 1700-2100 M
Grade: A1 / Screen 15+
Notes: Cherry, tropical fruit, red fruit
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
About the coffee:
Ireme is more than a coffee—it’s a reflection of purpose and place. Grown by Celestin and Marie Rumenerangabo alongside 236 smallholder families in Rwanda’s Nyamasheke District, this experimental microlot was crafted to connect drinkers with the human story behind the cup. The name Ireme, which means “authentic” in Kinyarwanda, speaks to the producers’ commitment to transparency, expression, and integrity in every stage of production.
At the Muhororo washing station, only the ripest, densest cherries are selected through meticulous floating and sorting. What sets Ireme apart is its bold processing: a 72-hour anaerobic fermentation in sealed tanks, followed by natural drying on raised African beds for nearly a month. This slow, intentional method brings out layered floral aromatics, wine-like fruit notes, and a lingering sweetness.
While many lots from Muhororo follow a classic washed process, Ireme was designed as a standout—a traceable, innovative coffee meant to showcase the unique potential of Rwanda’s terroir and the dedication of its producers.
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Rwanda Muhororo Ireme Anaerobic Natural
Rwanda Muhororo Ireme Anaerobic Natural
Rwanda Muhororo Ireme Anaerobic Natural (12oz)
Roast Type: Light +
Country: Rwanda
Region: Nyamasheke, Western Province (Near Lake Kivu)
Varietal: Red Bourbon
Farm: Celestin and Marie Rumenerangabo and 236 other households
Process: Anaerobic in cherry, Natural
Altitude: 1700-2100 M
Grade: A1 / Screen 15+
Notes: Cherry, tropical fruit, red fruit
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
About the coffee:
Ireme is more than a coffee—it’s a reflection of purpose and place. Grown by Celestin and Marie Rumenerangabo alongside 236 smallholder families in Rwanda’s Nyamasheke District, this experimental microlot was crafted to connect drinkers with the human story behind the cup. The name Ireme, which means “authentic” in Kinyarwanda, speaks to the producers’ commitment to transparency, expression, and integrity in every stage of production.
At the Muhororo washing station, only the ripest, densest cherries are selected through meticulous floating and sorting. What sets Ireme apart is its bold processing: a 72-hour anaerobic fermentation in sealed tanks, followed by natural drying on raised African beds for nearly a month. This slow, intentional method brings out layered floral aromatics, wine-like fruit notes, and a lingering sweetness.
While many lots from Muhororo follow a classic washed process, Ireme was designed as a standout—a traceable, innovative coffee meant to showcase the unique potential of Rwanda’s terroir and the dedication of its producers.
Original: $31.00
-70%$31.00
$9.30Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Rwanda Muhororo Ireme Anaerobic Natural (12oz)
Roast Type: Light +
Country: Rwanda
Region: Nyamasheke, Western Province (Near Lake Kivu)
Varietal: Red Bourbon
Farm: Celestin and Marie Rumenerangabo and 236 other households
Process: Anaerobic in cherry, Natural
Altitude: 1700-2100 M
Grade: A1 / Screen 15+
Notes: Cherry, tropical fruit, red fruit
Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA
About the coffee:
Ireme is more than a coffee—it’s a reflection of purpose and place. Grown by Celestin and Marie Rumenerangabo alongside 236 smallholder families in Rwanda’s Nyamasheke District, this experimental microlot was crafted to connect drinkers with the human story behind the cup. The name Ireme, which means “authentic” in Kinyarwanda, speaks to the producers’ commitment to transparency, expression, and integrity in every stage of production.
At the Muhororo washing station, only the ripest, densest cherries are selected through meticulous floating and sorting. What sets Ireme apart is its bold processing: a 72-hour anaerobic fermentation in sealed tanks, followed by natural drying on raised African beds for nearly a month. This slow, intentional method brings out layered floral aromatics, wine-like fruit notes, and a lingering sweetness.
While many lots from Muhororo follow a classic washed process, Ireme was designed as a standout—a traceable, innovative coffee meant to showcase the unique potential of Rwanda’s terroir and the dedication of its producers.
