RWANDA - NYAMYUMBA | espresso

Creamy caramel and toffee with lingering notes of red apple and pink grapefruit.

This amazing washed Bourbon from the Nyamyumba washing station is everything we love so much about Rwandan coffees. The rich and creamy texture of caramel and brown sugar with the fruity citrus and berry notes is for us the perfect coffee for the winter days.

ORIGIN: Rwanda
PRODUCER: Nyamyumba Washing Station
REGION: Rubavu, Nyamyumba, Western Province
GROWING ALTITUDE: 1742 m
VARIETAL: Bourbon
PROCESS: washed
ROAST PROFILE: Medium (espresso roast)
ACIDITY ◼◼◼◻◻

The Nyamyumba station was built in 2006, which operates in the Rubavu District in Rwanda. The farm sizes on average vary between 0.1 – 0.3 hectares in size, with the coffee grown between the altitudes of 1500m to 2000m. This farm has the capacity to process up to 496 tons of cherry annually, with each farmer allocated roughly 400 trees to maintain.

The coffee delivered to the Nyamyumba station is grown in nutrient-rich volcanic clay soils in the high-altitude hills of the Congo Nile trail that stretches 277 kilometers. This section of land features beautiful landscapes of rolling hills and views of the clear waters of Lake Kivu with the land being surrounded by the Gishwati National Forest.

Farmers selectively handpick the cherries and deliver it to the Nyamyumba washing station. Upon intake, station employees float and hand sort the coffee in order to remove any visible defects or low-density beans.This hands-on approach and attention to detail are part of the reason why this coffee is of a consistently high quality, making it attractive and extremely sought after.

The farmers are also constantly invested in, with a direct focus on helping to improve their overall financial situation with annual bonuses handed out once
the coffee is sold.