Stitch Coffee are some of the Dukunde Kawa Cooperative’s biggest fans, and the proof is in the profile—bright fruit notes, distinct acidity and nectar-like sweetness enhanced with natural anaerobic processing. This innovative process sees the members select only their densest cherries—with high sugar content—to ferment in hermetically sealed tanks for 100 hours and sun-dry for 50–60 days to achieve the fully formed cup before you today. A red bourbon you can revel in, this coffee is a perfect example of what Rwanda’s Gakenke district has to offer.