Rwanda Nyamasheke Pb: Sample Coffee Roasters

Rwanda
Nyamasheke Pb

Washed, Dried On Raised Beds process Ethiopian Heirloom, Bourbon

Flavour: blood orange, peach

Body: Acidity:

If you take a closer look at these beans, you’ll notice something unusual: the beans are a little smaller and more rounded in shape compared to the usual half-sphere. This unusual bean shape is called a Peaberry, often shortened to PB.

Comparing a peaberry bean with a typical bean (in this case, Ethiopian Heirloom)

Normally a coffee bean splits in two during development giving it the typical shape, but up to ten percent of crops can develop as peaberries.

Traditionally in countries other than Kenya, peaberries are not separated out and traded as a separate lot, but our sourcing partners at Nordic Approach have worked with several washing stations and producers in the Nyamasheke region to keep aside the highest quality peaberries, which is why we’re able to enjoy this coffee.

Most Rwandan farmers plant subsistance crops, with only ten percent of farmers growing coffee – but it’s already become a significant crop for trade, generating up around 40% of all export revenue.

Sourcing and ingredients

100% Ethiopian Heirloom, Bourbon coffee beans, provided by Silo/Nordic Approach and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Country: Rwanda
Region: Nyungwe, Western Province
Altitude: 1700 – 2000m above sea level
Varietals: Ethiopian Heirloom, Bourbon
Process: Washed, Dried On Raised Beds
Body: Medium
Acidity: Medium
Tasting notes: Blood orange, peach
Roast style: Omni (filter + espresso)

Varietals

Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

Ethiopian Heirloom varietal

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

The location

Coffee from Rwanda

Since the genocide of 1994, coffee has come to represent a symbol of recovery and regrowth for Rwanda.

The Southern and Western Region region of Rwanda

Centred around 3 main areas; the Huye mountains, the Nyamagabe region, and the Nyamasheke region in close proximity to Lake Kivu

Farm processes

Washed, Dried On Raised Beds process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.