Producer: Small Producers
Location: Nyamasheke, Western Province, Rwanda
Harvest Season: Summer 2016
Tasting Notes: lime, grapefruit, chocolate
The growing conditions in the Nyamasheke District of Southwest Rwanda are near ideal for coffee. A combination of rich, volcanic soil, high elevation and a cool microclimate off nearby Lake Kivu yield coffees that are intensely fruited and sweet. Some 600 small producers who live in these mountains carefully grow bourbón cherries to be milled at the Cotecaga washing station, where they are depulped and then dry fermented in tanks. Once fermented, the coffee is washed in channels and then soaked again in a second tank for 12-18 hours. After this final soak, the coffee is moved to drying tables where it is hand sorted for defects and insect damage. This hand-sorting is a critical step in reducing the incidence of the notorious potato defect. The coffee is then dried for an average of 18 days.
This coffee offers the is just as sweet and fruited as one can expect with flavors of lime, grapefruit, chocolate.