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Rwanda Humure Anaerobic Natural

Rwanda Humure Anaerobic Natural

Freak Coffee Roasters

About This Coffee

A natural process coffee from the Humure Washing Station in Gatsibo, Eastern Province, Rwanda, grown at 1550–1835 masl by 1500 smallholder producers. The Bourbon variety undergoes 120 hours of anaerobic fermentation before sun-drying for 79 days and 39 days of rest on parchment. The result is a rich, complex cup with tasting notes of red grape, melon, raisin, star anise, and an alcoholic character reminiscent of rum and brandy.

Origin

Gatsibo (Rwanda)

Flavor Notes

Raisin, Red Grape, Melon, Star Anise, Rum, Brandy

Roast Level

Processing

Anaerobic Natural

Typology

Arabica
Bourbón
FC

Freak Coffee Roasters

Freak Coffee Roasters operates from the Fujigaoka area of Nagoya in Aichi prefecture, a short walk from Fujigaoka Station, specializing exclusively in light roast specialty coffee with an emphasis on rare varieties and special processing methods not commonly found in typical Japanese cafes. The founders traveled extensively through Europe, Australia, and across Japan studying coffee culture before opening the roastery, and the name Freak reflects their self described identity as extreme coffee enthusiasts whose passion borders on obsession. The roastery sources coffees including prized Geisha varieties and experimentally processed lots, bringing world coffee standards into daily life through an approach that treats specialty coffee less as a luxury and more as something accessible to everyone. Freak welcomes a broad community including families with children and offers student discounts, pairing its coffees with house made banana bread, cheesecake, and pudding. The mission centers on helping people discover the diversity of coffee flavors the way a wine lover might explore different grape varieties and terroirs, making Nagoya's Fujigaoka neighborhood an unexpected destination for some of the most adventurous specialty coffee in the Aichi region.

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