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["africa","beans","coffee","Light Roast","rwandan coffee","washed"]
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We are delighted to present an exceptional washed coffee from Rwanda. Produced at the Shyira Washing Station
in the Nyabihu District of northern Rwanda, this lot is the result of close collaboration with local
smallholder farmers cultivating coffee at elevations between 1,800 and 2,300 meters above sea level.
The region's high altitude and steady mountain winds create ideal growing conditions. Coffee cherries mature
slowly in this environment, developing vibrant acidity and complex sugars. The same cool, breezy climate
also supports a gradual and carefully controlled drying process.
This lot has been meticulously fully washed, then laid out on raised drying beds where it dries slowly to
the ideal moisture content over approximately 45 days. Such careful processing highlights the distinctive
terroir of the region.
In the cup, expect a robust sweetness reminiscent of toffee, bright fruit notes of cranberry and cherry, and
a lively grapefruit acidity balanced by a pleasant hazelnut note. A creamy body and buttery mouthfeel
complete this beautifully balanced and expressive coffee.
How to Brew It:
This coffee should perform well on all brewing methods, but particularly with filter brewing. We recommend using a coffee to water ratio of 1:15, with a brew temperature of 200-205 degrees.
Country Rwanda
Region Niyabihu District, Northern Rwanda
Varietal Red Bourbon
Altitude 1800-2300 MASL
Production Method Washed
Roast Level Light
Tasting Notes
Toffee
Cranberry
Hazelnut
Grapefruit Acidity
Creamy Body
Buttery Mouthfeel
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