Perfect for: Cafetiere / Filter / Espresso
Strength: Full Medium
Type: Speciality, Origin
Flavour: Tangerine up front with hints of Golden Raisin followed by subtle undertones of Cocoa and a lingering vanilla finish.
Nyamasheke District, Western Province
Harvested March - July
1660 – 2100m
For Filter / Cafetiere
Recommended Dose: 20 grams of coffee to 320 millilitres of water. Temp of Water 94 degrees.
Aroma Notes: Intense Vanilla, Hint of Cocoa.
Tasting Notes: Tangerine up front with hints of Golden Raisin followed by subtle undertones of Cocoa and a lingering vanilla finish.
Tactile Note: A very rich, sweet coffee, ideal for the morning commute!
Recommended Dose: 16 grams of coffee to 36 millilitres of water. Temp of Water 93 degrees.
Aroma Notes: Golden Raisin, Subtle undertones of Cocoa & Vanilla.
Tasting Notes: Intense Golden Raisin and Nectarine up front with hints of Vanilla and undertones of Cocoa.
Tactile Notes: Amazing as an afternoon espresso, or as a fruity Latte / Cappuccino suitable all day.
The Nyungwe Washing Station sits at a lofty 1700 meters above sea level in the district of Nyamasheke in Western Rwanda. The station serves some 546 smallholder coffee farmers who grow bourbon coffee at altitudes of between 1660 and 2100 meters above sea level. Some of the farmers are up to 10km from the station so 12 collection points have been established in order to reduce transportation difficulties for the growers. This in turn also protects the quality of the freshly picked cherries by reducing the possibility of fermentation before pulping at the station takes place.
The washing station was recently purchased by the Rwandan Trading Company who saw that the station was poorly managed and operating well below its capacity to detriment of local producers. RTC have ushered in some fantastic transformations to the station and the surrounding area. In 2013 the group established an affordable finance project, agricultural training programs for local producers and interest-free education loans to its suppliers and their families.
The coffee is handpicked by the smallholder members and delivered to the Nyungwe washing station where it is pulped. The washed beans will then enter soaking tanks where they can sit under clean water for between 18 and 24 hours.
The beans are transferred to drying tables where hand sorting for defects begin – unripe beans are supposedly more visible whilst the beans are still damp. The first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 14-20 days (depending on weather and temperature). The dry parchment coffee is then rested for around 1 month before being milled, sorted for defects and packed for export.
The farmers receive two payments for their coffee; an initial payment when the cherry is delivered, followed by an end of season bonus when a further payment is made depending on the prices that have been achieved for their coffee.
Speedily delivered and packaged in smaller bags to prolong freshness. Brilliant!
5***** Service, particularly liked the 100 gram tester bags.
As always, great speedy service and superb coffee. Thank you.
Delivering the finest quality freshly roasted speciality coffee to your door. Freshly Roasted, Prepared and Packed on the day your order is dispatched.
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