This exquisite coffee comes to us from the Rubavu district in western Rwanda. Living close to the shores of Lake Kivu, one of the African Great Lakes that forms a border between Rwanda and the Democratic Republic of Congo, over 1,400 smallholder farmers in the town of Nyamyumba produce this bright and complex washed coffee. You can expect tangy citrus acidity with a tea-like delicacy, finished with an earthy sweetness akin to cinnamon.
This is our first coffee from Rwanda, and we'll definitely be back for more.
FLAVOR PROFILE: sweet & complex
WE TASTE: grapefruit, black tea, cinnamon
OUR FAVORITE BREWING METHODOLOGY: Hario V60
GROWING ALTITUDE: 1,500-2,000 MASL (meters above sea level)
PROCESS: Washed (two-step fermentation); Sun dried on raised beds
SUPPLY CHAIN PARTNERS:
Washing Station - Nyamyumba
Dry Mill & Exporter - RWACOF (a Sucafina company)
Importer - Bodhi Leaf Coffee Traders
meet the farmers:
At Succulent Coffee Roasters, we value our partners and seek out any opportunity to highlight their stories. “Nyamyumba” is part of our Transparent Trade Collection and as such, the featured photos give you a behind-the-scenes look at the washing station and the people behind the delicious coffee.
The Nyamyumba washing station.
After the ripe coffee is picked and washed, it it put into the de-pulper to squeeze the seed out of the fruit, preparing it to be washed in the fermentation tanks.
After being washed and going through fermentation to remove the pectin (the fruit) surrounding the seed (the bean), the coffee dries on a raised bed under the sun. Here a woman moves the coffee to ensure even drying and prevent mold growth.
Members of the RWACOF team pose at the Nyamyumba washing station.