Rwanda: Dry Process Nyamiyaga

The Nyamiyaga station is located in Nyamiyaga town, within the Kamonyi District of Rwanda's Southern Province. The coffee washing station serves almost 3000 farmers in the surrounding villages, most with less than 1 hectare of coffee. At just under 1500 meters, the milling site is at a much lower altitude than most of the coffee that comes in, many of the farms reaching above the 1800 meter mark. The station employs many grading techniques to separate out the top quality coffee, starting with the whole coffee cherry being submerged in tanks of water, and removing the low density coffee that floats to the top. The dry process coffee is then moved to raised drying tables where it will dry over the course of a few weeks. During this time, the cherry is turned by hand, and the workers continue to remove any coffee with physical defects they find along the way. All this care and attention results in a very uniform coffee for dry process, making it much easier to roast, as well as a very consistent brew.

This is another beautiful Farm Gate coffee that is good for espresso.

Cupping Notes: Dehydrated fruits, apricot fruit leather, dried blueberry, hints of zesty orange peel, with rustic cocoa bittersweet notes

Brew Recommendations: Drip, French Press, pour over, espresso

Farm Gate Coffee: Farmers paid at least 50% above Fair Trade

Varietal: Bourbon

Region: Ngoma, Nyamiyaga, Kamonyi

Altitude: 1800 meters

Process: Dry processed (natural) and patio sun-dried on raised beds

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

The Rwanda: Dry Process Nyamiyaga, sourced by Keia & Martyn's Coffee, offers a compelling look at the potential of the Bourbon varietal when cultivated in the Ngoma region of Kamonyi. Grown at 1800 masl, this lot undergoes a dry process, a technique that often imparts a distinct intensity to the cup. Generally, processing methods like this can significantly influence the final profile, frequently resulting in a heavier body and more pronounced fruit-forward characteristics compared to washed counterparts.

In this specific offering, the roaster highlights a complex interplay of dehydrated fruits, apricot fruit leather, and dried blueberry, balanced by zesty orange peel and rustic cocoa bittersweet notes. For those looking to better understand these descriptors, referencing a flavor wheel can be an excellent way to categorize the nuanced sensations found in such a vibrant, dry-processed coffee. This selection serves as a refined example of how regional terroir and careful post-harvest handling shape the sensory experience.