What Does Our New Rwanda Coffee Taste Like? We sat down with Jackson from Brezi to find out.

We’re thrilled to introduce our latest single origin: Rwanda Muhororo Ireme Anaerobic Natural. Grown on the Muhororo farm in the Nyamasheke District, this coffee showcases the innovative spirit of Celestin and Marie Rumenerangabo, who push boundaries with their experimental processing techniques. Using anaerobic fermentation followed by natural drying, they’ve crafted a cup that bursts with florals, sweetness, and ripe fruit complexity—a perfect fit for cold brew and adventurous palates alike. To celebrate the launch, we brewed it using the Brezi prototype—an innovative new cold brew machine—with its creator Jackson, who joined us at Regent Coffee for a tasting session.

What followed was a deep dive into florals, fruit fermentation, and the future of cold brew.

The Tasting – In Conversation

David (Regent Coffee):
Hello! I'm David with Regent Coffee. I’m here with Leon, owner and founder of Regent, and a very special guest today. Want to introduce yourself?

Jackson (Brezi):
Hi, my name is Jackson. I came all the way from Hong Kong.

David (Regent Coffee):
Wow, just for us—no other reason!

Jackson (Brezi):
Just for you guys.

David (Regent Coffee):
We’re sitting in front of this machine... this is your baby, right? What’s it called?

Jackson (Brezi):
It’s called Brezi—a name that combines “brew” with “breeze,” since it’s designed to make cold brew as easy as a breeze.

David (Regent Coffee):
And it really is. I’ve tested this thing multiple times, and it’s never failed to yield something delicious. Tell us how it works.

Jackson (Brezi):
It’s built specifically for cold brew. You just add water and coffee grounds like you would for hot coffee, snap it closed, and it does the rest. It can mimic a hot bloom phase, then instantly chills the water. The result? A cold brew that’s flavorful, nuanced, and ready to enjoy.

David (Regent Coffee):
That bloom step makes such a difference. Even though it’s a machine, there’s a lot of room to play. So, why are you excited about using a single origin in the Brezi?

Jackson (Brezi):
I usually lean toward blends, but I love natural process coffees—especially for cold brew. They tend to bring out a winey complexity I really enjoy.

David (Regent Coffee):
Perfect, because we’re brewing something right up your alley. This is our brand new Rwanda Muhororo, and it’s both natural process and anaerobically fermented. It’s got depth, fruit, and layers of complexity.

Leon (Regent Coffee):
Let’s try it!

([They brew the coffee using Brezi and take their first sips.])

All (Brezi & Regent):
Cheers!

Leon (Regent Coffee):
That’s it... floral.

Jackson (Brezi):
Super floral—and so sweet.

David (Regent Coffee):
It really is. That natural sweetness just makes black coffee so enjoyable.

Jackson (Brezi):
The aroma alone—wow. It almost smells like juice.

Leon (Regent Coffee):
Juicy is a great word for it. This Rwanda has that rounded, fruit-forward body that lingers.

Jackson (Brezi):
Definitely. And the machine extracts it in a way that brings out those fermented berry notes without making it feel too heavy. It’s clean and expressive.

Leon (Regent Coffee):
That’s why I keep recommending this machine. It makes complex coffees more accessible.

Jackson (Brezi):
And even if you mess up the grind size, it doesn’t ruin the brew. It might just change the strength, but you won’t over-extract.

David (Regent Coffee):
And if it comes out a little strong, like a concentrate, you just dilute it. Add water and watch the flavor open up. That’s the beauty of cold brew.

Jackson (Brezi):
This Rwanda is really something. You said it’s super fresh?

Leon (Regent Coffee):
Yep—roasted yesterday, April 28th.

Jackson (Brezi):
I think it’ll evolve even more in a week or two.

Leon (Regent Coffee):
We had a Bubble Gum roast from last October that still brewed beautifully in this machine. This tech is really changing how we think about cold brew.

David (Regent Coffee):
Seriously—why invest in an espresso setup when you can have cold brew this good at home? Especially if you’re into drinking it black and slow.

Leon (Regent Coffee):
Exactly. Sit down, throw on a movie, sip something sweet and complex—it redefines the cold brew experience.

David (Regent Coffee):
Thanks to both of you. And if this Brezi machine goes missing, Leon… it wasn’t me.

Want to Try the Rwanda Muhororo Ireme?

This coffee is available now in limited quantities. With its wild sweetness, floral aromatics, and fruit-forward profile, it’s a perfect entry point into anaerobic naturals—and a must-try for cold brew lovers.

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