black currant, vanilla, banana
anaerobic fermentation process
In Gasharu coffee they called this experimental lot with the Rwandan word “impano”, meaning “gift”. And indeed, when you taste the potential of this 100hours of anaerobically fermented coffee, nothing better than the word gift would describe it. Massive tones of bananas, blackberries and peanut butter are supported by intensive malic acidity.
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