Rwanda Nyamurinda - Women Coffee
After the genocide against the Tutsi in 1994, the two sisters Francine and Immaculée, the only survivors of their family, left alone and determined to build a new life, fled to Nyamagabe. In this land, they began cultivating coffee. The plantation is in the vicinity of the Nyungwe natural forest, immersed in the continuity of the mountains that form the watershed between the Nile and Congo river basins. What initially seemed only a means of sustenance transformed into a deep passion. With dedication and commitment, the two sisters managed to produce one of the country's most prized coffees, a symbol of their resilience and rebirth after challenging times.
Microlot • Specialty
Cupping
Cupping score certified by Q-Graders and obtained through the SCA protocol.
Cupper's notes
An enveloping and bright coffee. Hints of red fruits, vanilla, and dried fruit provide the perfect backdrop for a coffee that, when tasted, is simultaneously silky and balanced. A good malic acidity with pleasant notes of cocoa in the finish makes the tasting experience a crescendo of emotions. Excellent in espresso.
Green Coffee Analysis
Grain analysis
Screen:
16
Humidity:
10,6%
Density:
725
Storage environment analysis
Humidity:
54%
Temperature:
12° C
More Info
The cherries are all handpicked at their peak ripeness. Subsequently, they are transported to the Karora washing station located in Karongi, where they are sorted for quality and placed in fermentation tanks for 10-12 hours. Once the fermentation phase is complete, they are carefully washed and immersed to remove excess dirt. The drying phase varies depending on the climate, ranging from 12 to 24 days, and is carried out on raised tables exposed to the sun.
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