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). 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 1700 meters above sea level, and coffee is grown on up to 1850 meters.
The dry fragrance of Nyungwe is a bit restrained, any sweetness and complexity reserved for after adding hot water to brew. The wet aromatics give glimpses of what's to come in the cup, with buttery caramel smells wafting from the steam, with subtle spiced tea and toasted barley hints. City+ and Full City brews are where this coffee shows best, boasting compact brown sugar sweetness that balances out any bittering "coffee" tones. After cooling a bit, the profile opens up to tea flavors like Earl Grey (with that bergamot citrus element), and Darjeeling, a 5 spice note, and light citrus oil accents. Subtle flavors of dark fruits emerge (especially in our City++/FC roast), and our darkest roast (nearing Full City) had a prune note that gave an impression of Dr. Pepper soda. These top notes are more backdrop though, and the core cup characteristics are all about layers of unrefined sugar sweetness that persist long after each sip.