Rwanda Ngororero MATYAZO

 

  • Very sweet and clean cup
  • Dates and tropical fruit notes
  • Floral and Tea like

Variety: Bourbon

Processing: Washed

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 offering this fantastic coffee for the 3rd consecutive year. MATYAZO is a famous washing station and 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 Western Province MUSHONYI Natural

  • Very clean and punchy cup
  • Ripe fruit like mirabelle prunes
  • Baked spices (speculaas)

Region: Western Province, Rutsiro district

Processing: Natural Processing

Soil type: Sandy loam with clay soil near KIVU Lake

Soil pH mean: 5.5

Precipitation range: 1100mm-1400mm

Exporter: Rwacof

Importer: 32 Cup Coffee Merchants

Rob says: Very siked to present the first ever Natural Processed coffee out of Rwanda.

Here the producer follows the meticulous method for selection and drying of the cherries. After selection, the cherries go straight to the drying tables. They are spread out in a very thin layer to prevent mould growth during the drying and to ensure even drying. It takes around 3 weeks for the cherries to dry on the raised beds.

A ‘natural’ is sweeter and fatter than its washed version and the acidity lower. In Rwanda the first naturals popped up around 2015 and improved year after year. This MUSHONYI Natural is ‘dead’ clean, punchy and suitable for both espresso and filter.

THIS COFFEE WILL BE HITTING OUR COFFEE ROASTER SOMEWHERE IN DECEMBER

Rwanda Western Province MUSHONYI

  • Buttery smooth
  • Sweet apple and molasses (syrup)
  • Chai spices and chocolate

Region: Western Province, Rutsiro district

Awards: COE National Winner 2018

Soil type: Sandy loam with clay soil near KIVU Lake

Soil pH mean: 5.5

Precipitation range: 1100mm-1400mm

Exporter: Rwacof

Importer: 32 Cup Coffee Merchants

Rob says: Long ago we bought a Cup of Excellence coffee! Although the Mushonyi, who won the competition in 2011, was my favourite coffee this year, it just missed the international competition. Lucky for us, cause this way 32 Cup was able purchasing it for a reasonable price.

Cup of Excellence is the most prestigious competition and award for high quality coffees. The level of scrutiny that Cup of Excellence coffees undergo is unmatched anywhere in the specialty coffee industry. Each year, thousands of coffees are submitted for consideration, with winning coffees sold in global online auctions at premium prices, with the vast majority of auction proceeds going to the farmers.

WE EXPECT TO START ROASTING THIS COFFEE AT THE BEGINNING OF 2019

Rwanda Nyaruguru NYAKIZU

  • Clean cup
  • Very floral
  • Fruity notes like melon and berries

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.

The Nyakizu was probably our most complex coffee in 2018. And while the past crop has just left the coffee roaster, the new crop already enters the port of Antwerp.

This crop is a little bit less complex, acidic and detailed, but still very spectacular, with great floral notes and a perfect after taste. And as most Rwanda coffees suitable for all kind of brewing techniques and possible to drink black or white. Enjoy.

 

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