Rwanda has been producing some of the finest specialty coffees for the past several years. This coffee originates from the Kanyege station COOP at around 2000m of elevation, where most farms sit above 1870m (~6100ft).
Nyamasheke district is on the Western side of Rwanda near Burundi. Rwandan coffee production has grown tremendously since 2013 when one of Nyamasheke washing stations in the captured the best coffee producer award during the Cup of Excellence competition. The annual contest is the most esteemed international award given to farmers with quality coffee.
While we favor natural process coffees, the introduction of washing stations have helped Rwanda gain quality, prestige, and a better sale price for their exceptional coffees. After washing in clear mountain water, this coffee was sun dried.
Chad's Notes:
This roast is a solid Medium, performing equally well as a daily drinker (pour over or press pot), or used as single origin espresso.
Try a 1:15 ratio (beans to water). The full body pleasantly captures this coffee's notes of Lemongrass, cinnamon, and allspice - finishing with a clean mouth feel, and a hint of the berry flavors common to African soil.
Please specify your grind preference at time of order.
| Region | Nyamasheke |
|---|---|
| Elevation | 2000m |
| Processing Method | Washed |
| Fair Trade | Yes |
| Cultivar Detail | Bourbon |
| Grade | Specialty |
| Roast Style | Medium |
| Espresso worthy? | Yes |