Sweet and bright at a wide roast range. From English tea, lemon, cola, and spices in light roasts, to more intense roast bittering, and aromatic chocolate notes when roasted dark.
The Nyakabingo coffee washing station is named after the hill (referred to as “collines”) where it resides. It’s located in Rwanda’s Nyamasheke district at an altitude of 1850 meters above sea level, though farms reach up much higher toward 2000. There are 329 farmers who are currently registered as selling their coffee to the Nyakabingo site. All coffee delivered receives the typical front line sorting at the gate, hand picking out any under and over ripe coffee cherries and then soaking the coffee in tanks of clean water in order to skim away any “floaters” (over ripe coffee) that were missed. The coffee is depulped, fermented to break down the fruit mucilage, channel graded and then moved to drying patios. “Channel grading” is the process of moving the coffee from the fermentation tanks down a series of narrow cement channels that they fill with water, the densest coffee settling on the bottom, while the lighter, lower grades float and continue on down to the end. Amazingly, they are able to separate 5 different grades using this method, A1 being the highest grade and densest beans, which is what this coffee is.
- Origin: Rwanda
- Region: Nyamasheke
- Producer: Nyakabingo washing station
- Altitude: 1850m
- Cultivar: Bourbon
- Proceeding: Washed
- Sourcing: Sweet Maria’s