Michel Dusengimana, Rwanda

Origin

• 🇷🇼 Rwanda· Gakenke

Tasting notes

Best Suited for Filter Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. of White Nectarine and Maple Syrup Single producer lots don’t come along often in Rwanda, which makes this coffee from Michel Dusengimana all the more special. As a founding member of the Dukunde Kawa Cooperative and manager of the Nkara Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., Michel plays a central role in Rwanda’s specialty coffee story. Alongside leading the washing station, he cultivates his own hillside farm in the Gakenke District, producing coffees that reflect precision, patience, and deep care. Roasted for filter, the cup is soft, sweet, and beautifully structured. White nectarine brings a gentle, 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. brightness, while maple syrup adds a warm, rounded sweetness through the middle. The 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. is silky and composed, finishing clean with a lingering sweetness. Elegant, expressive, and memorable, it’s a shining expression of producer and place.