Rwanda Nyamurinda Natural Espresso

Vi är alltid spända inför varje ny skörd från systrarna Imaculee, deras kaffen håller alltid så hög nivå. Denna bärtorkade mikrolott från skörden sommaren 2024 är inget undantag och har verkligen ett eget uttryck. När kaffet torkas med bäret kvar på bönan, drar kaffet mer av de fruktiga smakerna från fruktköttet under torkningsprocessen. Det ger då kaffet en mer intensifierad fruktighet, där man kan hitta inslag av bär samt tropiska frukter. Tankarna går till det japanska plommonvinet Umeshu; här hittar vi smak av riktigt söta plommon, torkade aprikoser & inte minst romrussin. Som espresso är det fylligt, runt och har en fin fruktsyra som kompletterar kaffets mörka börsötma.

Rwandan coffee also tends to be smooth and well-balanced, with a pleasant aftertaste. The acidity is often lively but not too sharp, providing a good harmony between the fruity sweetness and the milder fullness from the cherry-drying method.

It's also worth noting that in general, cherry-dried coffee requires more time and care during the drying process to avoid undesirable flavors that can arise if the cherries are not dried properly. Therefore, it is often a sign of high quality when a coffee uses this drying method, especially if it comes from a country like Rwanda where coffee production is carefully controlled and almost always takes place in small-scale processing stations.

Even before we started Gringo, in 2017 we visited the sisters Beatrice and Immaculate, who run the Nyamurinda coffee station in western Rwanda. And we've been back several times - most recently during the 2023 harvest - keeping the relationship alive. The sisters actively support women family farmers in the region and buy their coffee largely from women producers. The coffee is not certified organic, but all coffee is cover-grown, no artificial fertilizers or pesticides are used.