This red bourbon coffee from the Dukunde Kawa Cooperative in Rwanda's Gakenke district is processed using natural anaerobic fermentation. The cooperative ferments their densest, sugar-rich cherries in oxygen-deprived tanks for five days before sun-drying for 50–60 days. The resulting cup features big chocolate and fruit notes with intriguing acidity and plummy sweetness, delivering a highly tropical profile.
Coming out of Sydney, Stitch is the brainchild of Nawar Adra, who manages to treat coffee like an art form. You’ll spot their bags instantly because of the wild, Japanese-inspired origami art. They make choosing really easy by categorizing roasts based on your routine, whether you need a punchy blend for your morning latte or a delicate single origin for a pour-over. It’s a perfect example of the Australian coffee vibe: incredibly high standards, but super chill and fun to engage with.
