Origin
Nyamasheke
Altitude
1800 MASL
Process
Washed
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Archive: Rwanda Gitwe Site
Plum, Brown Sugar
The Deets
This coffee is from the Gitwe washing station near Nyungwe Natural Forest, which is known for its high altitude, optimal rain conditions, and rich volcanic soil. The ripest coffee cherries are hand-picked and delivered to Gitwe, rinsed, and floated to sort for quality. They're then pulped and fermented for 8-12 hours and sun-dried on raised beds for 10-15 days to 10-11% moisture. The result is a coffee with big stone fruit flavors and a sweet brown sugary finish.
Aeropress XL
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Breville Espresso
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Hario V60
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REST IN PEACE
We recommend resting fresh coffee before drinking it. This allows the volatility of the roast time to subside, and the sweetness and character to shine. For best results, rest washed coffees for 5–10 days, natural coffees for 10–15 days, and experimental processed coffees for 15–30 days.
