Sweetness like liquid brown sugar, balancing bittering cacao tones, accented by fresh squeezed orange juice flavor and brilliant, citric acidity, and an interesting fruit flavor that reminded me of Dr. Pepper. City to Full City. Good for espresso.
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.
Nyungwe might seem a little restrained in the dry fragrance. Although exuding clean sweetness in the ground coffee, Nyungwe reserves it's "showy" side for the brewed cup. The wet aromatics give glimpses of what's to come with buttery caramel smells wafting from the steam, and vanilla, peach, and floral accents. Brewing is where this coffee shines, and City to City+ will yield the highest level of complexity, not to mention acidity. It's not "showy" in the way Ethiopian, or Kenyan coffees can be, no jasmine florals or "wild" fruit characteristics here. Instead, this all bourbon lot boasts an incredible sweetness that I liken to brown sugar dissolved in water, overt, and balancing out any bittering "coffee" tones. It has a flavor of tart, fresh-squeezed orange juice (slightly pulpy), that emboldens structuring, citric acidity as well. Don't expect 'hit-you-over-the-head' citric brightness, but I will characterize brews of light roasts as being "brilliant" in this regard, and mouth-cleansing. As the cup cools, dark fruit accents emerge (especially in our City++/FC roast), and a prune note gives an impression of Dr. Pepper soda.