Dukorere Kawa - Natural Anaerobic

PRODUCER

Nova Coffee was built in Bekere with a clear mission: to improve community livelihoods through better farming practices and a women-centered approach to processing. What began as the rebuilding of an aging washing station has grown into a collaborative effort with local cooperatives and smallholders.

The station receives cherries from three cooperatives, including Dukorere Kawa, alongside nearby farmers, supported by a dedicated team that includes a full-time agronomist and QC manager Celeste, who oversees processing and drying.

PROCESSING

After a selective handpicking of fully ripe cherries, the coffee is placed into sealed oxygen-free tanks to undergo an anaerobic fermentation for 72 to 96 hours, depending on temperature and desired flavor development.

After fermentation, the cherries are transferred to raised drying beds, where they are slowly dried in their full fruit for 25-30 days.

ROASTING

This has been one of the most interesting and fun coffees to work with when it comes to roasting. It appears to enjoy an extended browning phase as it performs better with slightly shorter development time after the first crack. This approach has allowed us to present the lightest roast profile of our current lineup, enabling its fruit-forward profile to stand out.

FLAVOUR

In the cup, ripe red fruits come through right away, with blackberry and a soft orange-like note standing out. The profile remains delicate, while a subtle cola note lingers in the background, adding a smooth, rounded finish.