Rwanda Nyamasheke comes from the hills surrounding Lake Kivu in western Rwanda, where Bourbon is grown at elevations ranging from 1,550 to 2,200 MASL. The region’s volcanic soil, cool climate, and high elevation help develop a cup with refined sweetness, vibrant fruit, and a clean structure.
This lot is produced by smallholder farmers and processed at the COPROCA Washing Station using the washed method. Careful sorting, fermentation, washing, and slow drying help preserve the clarity of the coffee and highlight its natural character.
In the cup, expect layers of ripe berries and plum, followed by raisin-like sweetness and brown sugar. A clean black tea finish adds structure and balance, giving the coffee a bright yet elegant character.
For the roast, we focused on preserving clarity and sweetness while allowing the Bourbon variety and origin to remain distinct. The result is a clean, expressive cup with fruit-forward sweetness and a lingering tea-like finish.
