Prepare for a sensory journey as you encounter an array of citrusy delights, reminiscent of mandarin or the luscious essence of melted orange popsicles, complemented by subtle plum undertones. Delicate hints of spice and herbs, such as lemongrass, gingersnap, and the comforting aroma of sweet baked pumpkin pie, interplay to offer layers of complexity. Meanwhile, gentle floral nuances and the soothing aroma of black tea contribute to an aura of refined elegance, elevating your coffee experience to new heights.

Region: Nyamasheke

Altitude: 1700-1900 masl

Varieties: Bourbon

Process: triple washed

Roast: light

IPart of this year's distinguished selection of coffees curated by the esteemed Kivubelt group in western Rwanda, this particular lot originates from smallholder farmers residing near Kivubelt's original estates. Expanding their footprint into the Gihombo area, Kivubelt ventured to acquire two local washing stations to encompass coffee long cultivated by neighboring smallholders, often thriving at higher altitudes than their own estates. Among these stations is the renowned Jarama Coffee Washing Station (Jarama CWS), celebrated for yielding the coveted "People's Farm" coffee. This moniker ingeniously encapsulates the collective spirit of a closely-knit smallholder community, united in their commitment to exceptional coffee production.

The Nyamasheke district of Rwanda boasts an exceptional terroir, blessed with natural gifts. Its climate benefits from the cool, humid influences of both Lake Kivu and the Nyungwe Forest National Park, ensuring ample precipitation and groundwater in this uniquely steep and hilly terrain. Lake Kivu, a part of the East African Rift, undergoes consistent drift, resulting in volcanic seepage from its depths, enriching the surrounding soils. Consequently, coffees originating from this region often exhibit a fuller, more jam-like balance with intricate layers of flavor compared to other areas of the country.

Nyamasheke, akin to neighboring districts along the lake, showcases stunning shorelines etched into steep agricultural terraces, creating a breathtaking landscape. Additionally, vibrant fishing and tourism industries thrive along these shores, adding to the lively atmosphere of the region.

For this coffee, we recommend a flat-bottom brewer like the Kalita Wave, a slightly lower dose, and moderate to coarse grind. For pour over, try a 1:16 ratio and a kettle temperature of 203°.

For espresso, a good starting point is: 18 grams in and 38 grams out in 25-30 seconds with a boiler temp of 202°.  Happy Brewing!