Rwanda Nyamasheke

What is in the cup

The fruitier end of our selection. Natural processing brings ripe-fruit sweetness and a juicy feel, with a little cocoa at the finish.

Origin

Rwanda

Region

Nyamasheke

Process

Natural

Roast

Light, for filter

For the way you brew

For filter or AeroPress when you want a more pronounced fruit character. Available in 250 g.

Start with 15 g of coffee and 250 g of water at 92–94°C. If the finish feels dry, try a coarser grind or less agitation.

Choose whole beans for a bean-to-cup machine. Espresso grind is a starting point for portafilter machines; adjustment may be needed.

After roasting

Coffee leaves the roastery within 21 days of roasting. The roast date and lot are on each bag. Tasting notes describe flavour associations; no flavourings are added.

Preparation: 1–3 working days. Courier: another 1–2 working days.