Country: Rwanda
Region: Western Province
Washing station: Nyamyumba Washing Station
Altitude: 1,500–2,000 MASL (station 1,742 m)
Variety: Bourbon
Harvest: March–June
Processing: Natural
Flavor notes: dried-fruit compote, blackcurrant, raisin
A deep, sweet natural from Rwanda — dried-fruit compote, blackcurrant and raisin, with the mellow richness you'd expect from a well-made natural.
It comes from the Nyamyumba Washing Station in Rwanda's Western Province, built in 2006 along the high-altitude hills of the Congo Nile Trail, with views over the clear waters of Lake Kivu and land bordering the Gishwati National Forest. Coffee grows in nutrient-rich volcanic clay soils; the station itself sits at 1,742 m, while the farmers who deliver cherry farm between 1,500 and 2,000 m.
Rigorous sorting runs through the whole chain — farmers handpick only ripe cherry, and staff float and hand-sort on intake and again on the drying tables. For natural lots like this one, the ripe cherry is dried in a thin layer on raised beds, turned frequently for even drying.
Purchases of this lot also support regenerative agriculture and income diversification for Rwandan coffee-farming families. Sweet, round and fruit-driven — a natural for anyone who loves dried-fruit and berry sweetness.
