The Nyungwe Washing Station is located at an altitude of around 1700 meters above sea level in the district of Nyamasheke in Western Rwanda. The station & surrounding area has undergone a number of transformations in recent years, thus increasing the quality & efficiency of agronomy. In 2013 the group established an affordable finance project, agricultural training programs for local producers and interest-free education loans to it’s suppliers and their families
The station is now realising it’s immense potential in producing coffees of outstanding quality.
This is a washed lot meaning that after the cherry is harvested, immature green cherries whilepicked out and over-ripe cherries are separated in floatation tanks.. Pulped parchment is fermented for 24-48 hours depending on the local weather conditions at the time. Then the clean, washed parchment is set aside for drying. All the coffee are dried on raised beds anywhere from 15-22 days prior to dry milling.
This is a sweet coffee with floral tones of lavender and dried apricots in the finish. There is a soft brightness which doesn't overwhelm and a full mouthfeel with good body. Definitely an easy drinker & one of my favourites at the moment (although I say that with every coffee at one time or another!).