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Nyungwe origin in Rwanda

Rwanda

Nyungwe and Lake Kivu highlands

Rwanda / Nyungwe and Lake Kivu highlands

Nyungwe

Rwanda · Great Lakes Coffee

MediumWashed$21.00

A silky Rwandan with red-currant brightness, floral aromatics, and a brown-sugar sweetness.

Why this coffee works

Rwandan washed Bourbon often sits between red-fruit brightness and polished sweetness.

Flavor notes

red currantorange blossombrown sugarsilky
Variety
Red Bourbon
Producer
Nyungwe washing stations
Process
Washed
Roast
Medium
Altitude
1900 m · Great Lakes highland
Harvest
March to July

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Acidity

Red currant

Body

Silky

Sweetness

Brown sugar

Finish

Orange blossom

Brew guide

Start with Chemex

Rest 7-20 days off roast
Ratio
1:16
Grind
Medium
Temp
93 C
Time
4:00

The thicker filter sharpens the floral finish and softens the currant.

Buying note

Pairing and lot context

Lot
Washed hill lot
Pair with
Orange madeleine
Best window
7-20 days off roast

Preparation methods

Choose the equipment by the cup you want

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio
1:16 to 1:17
Grind
Medium-fine to medium
Time
2:45-4:00
Water
92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

  1. 1Rinse the paper filter and preheat the brewer.
  2. 2Bloom the coffee with twice its weight in water for 30-45 seconds.
  3. 3Pour in slow pulses, keeping the bed level and avoiding dry edges.
  4. 4Let the drawdown finish, then swirl the server before tasting.

Batch brew

Repeatable daily brewing and balanced medium roasts.

Ratio
1:16
Grind
Medium
Time
Machine cycle
Water
92-94 C

Equipment

automatic brewer, paper filter, scale, medium grinder

  1. 1Use a paper filter and a level coffee bed.
  2. 2Start at 60 g coffee per liter of water.
  3. 3Taste after the full batch is stirred or swirled.
  4. 4Adjust grind one step finer for sour cups or coarser for dry cups.

Origin

Rwanda shapes this coffee

Great Lakes highlands

Nyungwe and Lake Kivu highlands · -1.94, 29.87

Terrain

Great Lakes highlands around washing stations and lake-influenced microclimates.

Seed context

Red Bourbon lots can be bright, floral and polished when sorted carefully.

Cup expectation

Expect red currant, orange blossom, brown sugar and silky body.

Brew context

Chemex or V60 recipes make the floral finish clearer.