Rwanda, Nzahaha

Profile: Sweet, medium acidity, clean citrus notes.

This coffee, grown in the sandy loam soils surrounding Bugarama in Rwanda's Western Province, offers a delightful sweetness balanced by medium acidity and crisp citrus notes. The Nzahaha Washing Station, located on the edge of Nyungwe National Park, processes cherries from approximately 1,200 farmers, all working under the guidance of RWACOF. The combination of ideal natural conditions and the meticulous care taken by both the farmers and the Nzahaha staff ensures that only the ripest, red cherries are picked and processed, resulting in a coffee of exceptional quality. The natural processing method, paired with careful handpicking and drying over 25 to 35 days, preserves the vibrant flavors and unique characteristics of the coffee.

Varieties: Bourbon

Altitude: 1500 masl

Processing: Natural

All our coffees are roasted to preserve the subtle tastes that a coffee’s origin and processing can exhibit.

We recommend grinding the coffee as you use it, but if you prefer to have it all ground by us, please leave us a message on the checkout page with the desired coarseness.