Rwanda Nyamasheke MACUBA

  • Very complex and clean cup with long aftertaste
  • Tropical fruit, White Peach and Black Tea notes
  • Exciting Salty aftertaste on espresso

Variety: Bourbon

Altitude: 1670 masl

Processing: Washed microlot

Location: Bizi village, Nyamasheke District – Western Province

Importer: 32 Cup Coffee Merchants

 

Rob Says: The Rwanda crop of 2017 was the best since long. And this Macuba lot was maybe the highest cupping coffee we tasted from this origin ever. It’s like mixing top lots from Ethiopia and Kenya in one. We hope you like this coffee as much as we do, on filter or espresso.

Harvest in Bizi village takes place mainly in the rainy season from March to June. Coffee producers will take the cherries from their lots to the centralized washing station for processing. Here, they receive payment according to the quality and quantity they deliver. Macuba has strong quality standards in place to separate the good from the bad coffees.

WE HOPE TO START ROASTING THIS LOT THE SECOND WEEK OF APRIL

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Rwanda Nyaruguru NYAKIZU (lot 11)

  • Clean Cup
  • Notes of Chocolate, Berries and Melon
  • Complex

Variety: Bourbon

Altitude: 1750 – 2000 masl

Soil: Sandy Clay

Exporter: Rwacof

Importer: 32 Coffee Merchants

Rob Says: As for most of our Rwanda microlots we work together with the Antwerp based company 32 Cup (say Tree To Cup). Thanks to the sustained efforts of their mother company Sucafina, we think they offer us year after year the finest coffees from this origin.

Nyakizu washing station lies deep in the south of Rwanda, close to the border with Burundi, right next to the Nyungwe natural forest. The region is famous for its high potential in coffee production. It shares a lot of the features that make the coffee of the Kayanza province in Burundi so extraordinary. High altitude and rich soils in a favourable climate with plenty of rainfall in marked seasons. The sandy clay soil in the region is more acidic than in other parts of Rwanda and has a rich topsoil with a lot of organic matter.

WE HOPE TO START ROASTING THIS COFFEE THE SECOND WEEK OF APRIL

Rwanda Ngororero MATYAZO

  • Very sweet and clean cup
  • Notes of Lime
  • Floral and Tea elements

Variety: Bourbon

Processing: Washed microlot

Water source: Mountain natural spring

Drying table: 10, full sun drying , 12% moist controlled with a Shore Coffee Model moisture meter

Wett mill: Penagos eco-flex pulping machine

Importers: 32 Cup Coffee Merchants

 

Rob Says: We are proud of finally buying a small lot from this very famous washing station, former producers of Cup Of Excellence coffee winners.

A small note on the altitude: the washing station is located at 1719 masl (meters above sea level), the farms located between 1600 to 2000 meters. Higher altitude means more sun and more rain. The locating nearby the equator makes sure there’s no frost at night. This, in combination with volcanic soil, makes it the perfect spot to grow specialty coffee.

Rwanda Nyamasheke KARAMBI

  • Silky mouthfeel
  • Mild and well balanced cup
  • Sweet aftertaste: Honey and Brown sugar notes

Variety: Bourbon

Processing: Fully Washed

Location: Nyamasheke district/Western Province

Altitude: Between 1700 and 2000 masl

Importer: 32 Cup Coffee Merchants

 

Rob Says: The same name as years ago, and with the same cupping notes, but from a different district in Rwanda.

This KARAMBI comes from the area South/West of the Kivu lake, just above the Nyungwe Forest. This area is known as a Specialty coffee region. Growing conditions are optimal here with good altitude, great soil, favourable rainfall – basically everything to produce the best coffees.

WE NORMALLY START ROASTING THIS COFFEE BY THE LAST WEEK OF OCTOBER

 

Rwanda Western Province MUSASA Lot3

  • florals
  • orange blossom
  • mild

Musasa CWS is located in the Rutsiro district of the Musasa Sector, Western province. The washing station was built in 2007. Musasa services a large number of coffee producers in the Rutsiro area: no less than 1066! These producers are located within a 15m radius from the station. To preserve the quality of the cherries, Musasa has built collection centers spread across the zone. Thanks to these, the producers don’t have to walk the long distance all the way to the station. Otherwise, the cherries would already start fermenting during the transport on foot or on bike. The quality would detoriate, causing off flavours and defectuous beans.

The variety is Bourbon.