Rwanda Nyakizu

RWANDA

Region: Southern Province (Nyaruguru)
Altitude: 1,750-2,100 MASL
Variety: Red Bourbon
Process: Fully Washed

Producers: Smallholder Growers

Grown in the Nyaruguru District of Rwanda's Southern Province, this coffee benefits from high altitude, plentiful rainfall, and rich, sandy clay soil. Those conditions give Rwandan coffees from this area a lively acidity and a clean, sweet structure. The result is a cup that's bright, refined, and beautifully balanced.

This lot comes from Nyakizu Washing Station, where smallholders hand-pick their cherry, often with help from family. At the station, cherry is floated and sorted by ripeness before pulping, then fermented for around 14 to 18 hours. This lot is made only from the heaviest parchment, which is soaked for an additional 24 hours and checked again while wet. It then dries slowly, up to 35 days, helped by a gentle humid breeze that blows through the valley.

In the cup, expect sparkling red currant, soft black tea, and a juicy pear sweetness that rounds out the finish. An elegant, tea-like filter coffee that's crisp, delicate, and easy to drink.

Flavor Notes: Red Currant, Black Tea, Pear
Recommended for: Filter
Best After: 10 days post roast