Bright and sweet, with notes of lemon verbena and pomelo.

  • Shyira, Nyabihu, Western Province
  • Rwanda
  • 1,850-2,300 MASL
  • Washed
  • Nzinza
  • Lemon Verbena, Pomelo

Origin Story

Rwanda is synonymous with the red bourbon variety, but having done extensive research, our partners at Raw Material found that there were no barriers to growing other varieties in the country.

In 2018, they introduced a selection of new varieties, including nzinza, to a nursery in the town of Shyira, which have subsequently been developed and processed at the nearby Shyira washing station.

Shyira was selected as the ideal location to introduce and develop these varieties due to its high altitude, regular rainfall and cool temperatures.

This lot represents the second harvest of the nzinza crop. In the cup it is bright and sweet, with notes of lemon verbena and pomelo.

The cherry is hand-sorted and floated to remove under-ripe and damaged cherries, before being pulped. It is then fermented for 12 hours in concrete tanks, during which time it is agitated by way of ceremonial foot-stomping (with accompanying song!) to clean any residual mucilage from the parchment. The coffee is then released into a large serpentine grading channel where it is washed and separated by density. It is then hand-sorted again to remove any insect damaged, discoloured and chipped coffee, before being laid out to dry on raised beds for 30 days, during which time it is turned regularly to ensure consistent drying.

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