This coffee comes from the Ngoma Washing Station on the shores of Lake Kivu.  This coffee was the result of aiming to maintain sweetness developed during fermentation without sacrificing definition and balance in the cup.  Pulped with its mucilage left intact, the coffee was fermented for 72 hours before entering a three-phase drying process over 17-24 days.  The challenge was finding a way to add more to the process without sacrificing the delicate balance between fermentation, resting, and drying, while maintaining the coffee’s natural character.  The name “Uruzi” means “river” or “flowing water” in the Kinyarwanda language spoken in the Ngoma district.  The term is given to this microlot because of the unique way that the coffee is fermented to find the proper balance.  During the 72 hour fermentation the coffee is placed in sealed bags at the bottom of Lake Kivu, which ensures a consistent temperature throughout the entire process.  The result is a sweet, bright and balanced cup, with medium body and the kind of acidity that keeps the profile lifted and precise.