Single Origin: Rwanda

Nyamasheke is a renowned coffee-producing district in Rwanda's Western Province, situated along the shores of Lake Kivu and near the biodiverse Nyungwe National Forest. The region is celebrated for its high altitudes, rich volcanic soils, and ideal climate, all of which contribute to the exceptional quality and distinctiveness of its coffees.

Growing Conditions and Varietals

Altitude:
Coffees are grown at elevations ranging from about 1,600 to 2,100 meters above sea level, with some farms reaching up to 2,200 meters.

Soil & Climate:
Volcanic soils and a mild, misty microclimate-thanks to proximity to Nyungwe Forest-help slow cherry maturation, enhancing flavor development and complexity.

Varietals:
The predominant variety is Red Bourbon, sometimes in peaberry form, prized for its vibrant and nuanced cup profiles.

Coffee in Nyamasheke is typically produced by smallholder farmers, many of whom own less than one hectare of land and cultivate around 180 trees each.

Processing is meticulous, with cherries hand-sorted and floated to ensure only ripe fruit is used. Most coffees are fully washed, though natural processed lots are also produced, especially at stations like Akagera.

Key washing stations in the district include Rwamatamu, Kanzu, Rugali, Mutovu, Nyungwe, and Akagera, each contributing unique characteristics to their coffees.