This anaerobic natural lot comes from producer Bagaragaza Deo who has managed Butare since 2006. Bagaragaza’s focus is simple and rigorous: grow excellent coffee and keep improving how it’s done.

This lot is processed using carbonic maceration, an anaerobic technique where whole cherries are sealed in an oxygen-free environment before drying. The process allows sugars and acids to develop slowly and evenly, amplifying clarity, structure, and intensity in the cup. The result is a coffee with heightened sweetness, layered fruit character, and a clean, deliberate finish.

Bagaragaza has been recognized as a top-performing farmer in his district for agricultural practices and earned a Cup of Excellence win in 2015.