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Raw brown sugar sweetness, hints of dark chocolate, berries and dried fruits like raisins rolled in clove powder, Mission fig, and prune, along with a candied citrus notes offering sharp contrast. The medium body and medium acidity makes this natural processed Rwanda an anytime cup of coffee sure to bring you to your happy place! Enjoy!


The ground coffee displays a sweet scent of brown sugar and toffee at a light roast level, mild baking spices coming through from underneath. The wet aroma is marked by chai spice accent notes and brooding cream caramel smells. The cup at light roast level has a mix of clean raw brown sugar flavors, complex baking spice notes, berries and dried fruit accents. This flavor matrix touches on aspects of dark dried fruits like raisins rolled in clove powder, Mission fig, and prune, along with a candied orange peel note offering sharp contrast.

The cup flavors at medium are oriented around dark cacao/chocolate flavors and ribbon of caramelized brown sugared berries.


Nyamiyaga Washing Station
Nyamiyaga Washing Station serves roughly 3000 smallholders in the Kamonyi District, in Rwanda’s Central Province. Farmers selectively handpick cherry and deliver it to Nyamiyaga washing station. Upon intake, the station uses floating and hand sorting in order to remove any visible defects and low-density beans. For natural lots, such as this one, perfectly ripe cherries are laid in a thin layer on raised beds to dry in the sun where they are turned frequently to ensure even drying.

Rwanda Coffee History
Coffee was brought to Rwanda in the early 1900s by German missionaries, but largescale production wasn't established until about 40 years later by the Belgian colonial government. By the 1970s, coffee had become the single largest export in Rwanda, accounting for 70% of total export revenue. Coffee became so prized that pulling coffee trees from the ground became a criminal act.

When global coffee prices to plummeted in the late 1980s and early 90s Rwanda was hard hit. Following, the 1994 genocide led to a total collapse of coffee exports and with it went vital revenue for the people and government.

Despite adversity, Rwanda’s people and its economy has stabilized. Today Rwanda is considered to be one of the more stable countries in the region and its economy has grown by 7-8% per year. Coffee production returned and has played a key role in this economic growth. Coffee has also influenced gender equality and new initiatives that focus on helping women acquire the tools and knowledge to be better farmers.

Today, smallholders are moving the coffee trade in Rwanda forward. Most coffee in Rwanda is grown by the smallholders who own less than a hectare of land. The majority of Rwanda’s coffee production is Arabica with Bourbon variety plants comprising 95% of all coffee trees cultivated in Rwanda.