The Dukunde Kawa Cooperative are producers whose lots we’re always eager to source. Just one sip clues you in on why—big choccy fruit notes, intriguing acidity and a plummy sweetness greatly enhanced by natural anaerobic processing. This innovative process sees members ferment their densest cherries (heavy with sugar content) in oxygen-deprived tanks for five days before sun-drying for 50–60 days to achieve a highly tropical cup. Revel in this red bourbon that’s testament to the beauty of the Gakenke district, and the cooperative’s commitment to coffee excellence.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART