Rwanda Nyamasheke

The cup is very juicy and has a sweet, natural sugar taste and is accented by a hint of vanilla. The finish has a sort of saturated black tea note. The cup is subtly fruited, and would be great as an addition to an espresso blend or as a SO espresso as well. Versatile across the roast spectrum. City+ to Full City+.
Out of stock
84.5
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Dec 31 2012
Lot size 171bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .4 d/300gr, 15+ screen
Roast Recommendations Does best City+ and beyond. Full City and Full City+ for espresso.
Weight 1
You may have noticed a drastic reduction in price on this lot of Rwanda. No, we didn_‹_t make a mistake, and yes, this is a delicious and still-current crop of Nyamasheke coffee. We cupped so many amazing samples from this region which simply made it difficult for us to say _‹€no_‹_ to the variety of lots we brought in this year. As a result, we_‹_re slightly over the limit on what we_‹_d like to have on hand and have decided to cut the cost of this coffee in an effort to make room for the array of newly landing coffees. Our loss, your gain! This lot comes to us from the Southwestern portion of Lake Kivu - the Nyamasheke region. This particular region is one of the richest coffee growing areas in Rwanda. The mountainous peaks surrounding the lake are beautiful and the slopes provide great altitude for coffee farmers to cultivate. This Nyamasheke lot comes from dizzying altitudes of 2000 masl-plus, and is made up of several small lots that are processed at a central washing station. Depulping of the coffee cherry is done on disc depulpers, before the beans are fermented for a day or so. After, the coffee is washed in long channels and the then soaked again. They implement raised bed coffee drying, which helps to facilitate airflow and allows for even drying.
This lot of Nyamasheke has great body which props up the sometimes basic, but very sweet and pleasant profile nicely. The dry grounds have a dark raisin smell to them with candied ginger in darker roasts. Hot water brings on a scent of brown sugar in butter - very sweet and creamy. A note of fig pudding comes up off the break. The cup is very juicy and has a sweet, natural sugar taste and is accented by a hint of vanilla. The finish has a sort of saturated black tea note. We cupped three different roasts and City+ is about the lightest we'd roast this coffee. At this level it's subtly fruited, and with a bolstered sweetness in the profile. This would be great as an addition to an espresso blend or as a SO espresso as well.