Rwanda Cyanika

 

We are thrilled to have a new African coffee on our racks again after depleting all our African coffees earlier this year. The new coffee from Rwanda was sourced through our trusted partner, Nordic Approach. We had featured a few Rwandan coffees over the past 4 years, and there is always an element of “fear” of the potato defect. This year, we cupped through a few samples and they were mostly tasting so good with no instances of the potato defect. This gave us a boost of confidence and led to our belief that the quality of coffees from this country has improved significantly. 

This coffee is from small-lot owners, who send their cherries for processing at the Motherland Farmers’ washing station. Motherland Farmers’ washing station is located near the village of Kamiro in Nyamagabe district, Nyarusiza sector, in Southern Rwanda. The coffees processed at Kamiro comes from Motherland’s own farm as well as from the surrounding smallholders. The washing station and the connected farms are situated in surroundings with great conditions for coffee growing and are mostly found at an altitude between 1700-2000 masl. There are about 1000 farmers in the local community that Nordic Approach is supporting with fertilizers and training for a sustainable and more profitable coffee production.

Nordic Approach is a partner and shareholder in Motherland Farmers since 2013. Their goal is to produce the best coffees in Rwanda, as well as to experiment in all levels and stages of the process to take quality forward and set a new standard for what is achievable given the climate circumstances.

The complexity of this coffee draws you in with every sip. It showcases vibrant acidity with elegant balance of sweetness and body. The first sip presents juicy peaches and floral undertones. Its sweetness is reminiscent of raw honey with mild cinnamon in the finish. Rounded in body, coupled with a long, clean finish. Stunning coffee.

  • Wet Mill: Motherland Farmers
  • Region: Nyamagabe, Rwanda
  • Varietal: Local heirloom - mainly varietals of Bourbon
  • Altitude: 1700-2000m asl
  • Processing: Cherries are hand sorted for unripes and overripes before they go in to production. A Penagos Eco Pulper removes the skin and pulp. The coffee soaks over night, and are washed and graded in the washing channels in to three grades based on density. After washing it is being sorted and checked for defects while parchment still is wet, before being put on the drying tables. 
  • Drying: Sun dried 10 – 15 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night, and in case of rain.

Available now in store and on our webshop.

 
Nylon Coffee Roasters