NYUNGWE

Origin

• 🇵🇪 Peru
• 🇷🇼 Rwanda· Nyamasheke

Tasting notes

Character

• Funky
  25
• Comforting
  20

Nyungwe specialises in producing and promoting the use of organic fertilizers for coffee cultivation and utilising clean water from a nearby spring. Using small stone filters, organic husks and mucilage are removed in a pit. The result is a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. coffee w ith prominent taste notes of papaya, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. pineapple and tangy persimmon, with a smooth medium bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and lingering zesty aftertaste. Works perfect as an espresso, with milk or a pour over. Taste : Pineapple, Papaya & Persimmon VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: Natural Country: Rwanda Region: Nyungwe, Western Province, Nyamasheke Altitude: 1776 masl Producer: Rwanda Trading Company ---SPLIT--- Located within the Nyamasheke District's Kagano Sector, Nyungwe Station stands for specialty coffee excellence. Managed by Daniel and owned by RTC, this haven sits at an elevation of 1680 - 1780 meters, spanning 2.5 hectares. Its secluded location marks the gateway to the sprawling Nyungwe Forest, infusing its beans with unique terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process.. Amidst this serene backdrop, farmers tenderly nurture their crops, extending to the forest's edge. All cherries from the sector find their way to this hub of quality. Perched on relatively level ground, the station's facilities blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. seamlessly into the landscape, with the nearest village, Tyaso, a distant neighbor. Since its inception in 2008 and acquisition by RTC in 2012, Nyungwe Station has thrived. Employing six dedicated staff, including two women, and hosting 35 seasonal workers, it's a bustling hive of activity. Yet, despite its ambitions to produce 300 to 350 metric tons annually, the current yield hovers around 200 metric tons, a testament to the challenges of the terrain and the dedication of its 1,047 farmers. These farmers, spread across the region, traverse varying distances to deliver their harvest, some as close as a third of a kilometer, others trekking four kilometers. Yet, united by their commitment to quality, they participate in the Agronomist Training Program, ensuring the finest