Rwanda Nyamasheke Nyungwe
Rwanda Nyamasheke Nyungwe
Rwanda Nyamasheke Nyungwe
Interplay of sweetness and vivid bright tones, with a spiced aroma we've come to expect from Rwanda. Butterscotch, black tea, all spice, vanilla, lightly bittering citrus, and Dr Pepper. City to Full City+. Good for espresso.
Full Cupping Notes
The dry fragrance of Nyungwe showed complex sweetness, our City roast brought out a scent of ginger snap cookies, with black tea, and fragrant spices. The wet aroma was accented by a very nice floral note, with honey, butterscotch, and chamomile tea. My preferred roasts for brewing were in the City-City+ range, where the cup showed an interplay of sweetness, vivid bright tones, and some of that spiced aroma we've come to expect from Rwanda (and Burundi, for that matter). The cup sweetness has a floral aspect, like aromatic butterscotch and sugar cane juice, balancing out any bittering notes from roast. After cooling a bit, the profile opens up to hints of black tea, all spice, vanilla, and lightly bittering citrus accent that brought to mind kumquat. City+ had a touch more dark fruit flavors, as well as a sweet-spiced accent of Dr. Pepper soda. Full City is not off limits, but I think better suited for espresso. I only tried a shot 24 hours off roasts, but still rewarded with thick bittersweetness, buoyant body, and some dark fruit notes of grape, and prune.
Specs
Region Nyamasheke, Western Province Processing Wet Process (Washed) Drying Method Raised Bed Sun-Dried Arrival date November 2024 Arrival Lot size 50 Bag size 60 KG Packaging GrainPro Liner Farm Gate Yes Cultivar Detail Bourbon Grade A1 Appearance .2 d/300gr, 15-17 Screen Roast Recommendations City to Full City+ Type Farm Gate Recommended for Espresso Yes
Product Overview
Product Overview
| process method | Wet Process (Washed) |
|---|---|
| cultivar | Bourbon Types |
| farm gate | Yes |
Farm Notes
Farm Notes
Origin & Farm Notes
Nyungwe washing station is located in the district of the same name, straddling the southeastern side of Lake Kivu, in Nyamasheke, Rwanda. In this last year, there have been many improvements to the station, including new milling equipment, allowing them to better partner with the some 2000+ small-holder farmers in the region (they operated at full capacity for the first time since the mill was built in 2006). They float all incoming cherry in water before processing as a first line of quality control. All of the ripe coffee sinks, and any unripe coffee will float to the top and be removed for lower grades. Nutrient-rich soil, high altitude, and mild climate make this area (as well as much of the surrounding area) great for growing coffee. The station sits at 1666 meters above sea level, and coffee is grown on up to about 1850 meters.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | Yes |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Farm Gate |
| recommended espresso | Yes |
Rwanda Nyamasheke Nyungwe
Rwanda Nyamasheke Nyungwe
Interplay of sweetness and vivid bright tones, with a spiced aroma we've come to expect from Rwanda. Butterscotch, black tea, all spice, vanilla, lightly bittering citrus, and Dr Pepper. City to Full City+. Good for espresso.
Full Cupping Notes
The dry fragrance of Nyungwe showed complex sweetness, our City roast brought out a scent of ginger snap cookies, with black tea, and fragrant spices. The wet aroma was accented by a very nice floral note, with honey, butterscotch, and chamomile tea. My preferred roasts for brewing were in the City-City+ range, where the cup showed an interplay of sweetness, vivid bright tones, and some of that spiced aroma we've come to expect from Rwanda (and Burundi, for that matter). The cup sweetness has a floral aspect, like aromatic butterscotch and sugar cane juice, balancing out any bittering notes from roast. After cooling a bit, the profile opens up to hints of black tea, all spice, vanilla, and lightly bittering citrus accent that brought to mind kumquat. City+ had a touch more dark fruit flavors, as well as a sweet-spiced accent of Dr. Pepper soda. Full City is not off limits, but I think better suited for espresso. I only tried a shot 24 hours off roasts, but still rewarded with thick bittersweetness, buoyant body, and some dark fruit notes of grape, and prune.
Specs
| Region | Nyamasheke, Western Province |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | November 2024 Arrival |
| Lot size | 50 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon |
| Grade | A1 |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City+ |
| Type | Farm Gate |
| Recommended for Espresso | Yes |