Rwanda Ngororero (espresso)

• Country: Rwanda
• Region:  Ngororero
• Variety: Bourbon
• Processing:  Washed
• Altitude: 1600-2000 MASL

Roaster's story:

For the second consecutive year, we have on Nomad's menu this special lot from the Ngororero washing station in Rwanda, where the coffees typically exhibit a wide range of exceptional flavors such as forest fruits, citrus fruits, sweet tomatoes, and caramelized notes in the cup. Established as one of the most stable countries in the region, Rwanda's economy grows at a rate of 7-8% each year, and the production of specialty coffees plays a fundamental role in this growth. Through the Sucafina importer, Nomad feels that we contribute to the improvement and growth of sustainability and good coffee practices in the Ngororero region. Sucafina Rwanda, in collaboration with the Kahawatu Foundation, invests significantly in yield improvements, farmer training, quality improvement projects, environmental sustainability, and other initiatives to enhance the livelihoods of local farmers.

With this particular lot, we have contributed $2.53/kg, which has been allocated to a project for the purchase, care, and management of pigs for coffee producers in Rwanda. This enables them to generate additional income throughout the year through the sale of these pigs.

After purchasing the cherries from producers, Ngororero sends the cherries through a strict sorting process. First, washing station staff remove any lower quality cherry through flotation. Then, a specially trained staff visually inspects the remaining cherries for any visual defects.

After sorting, cherries are depulped on a Pinhalese pulper that removes up to 80% of the mucilage before fermentation. Parchment is then fermented for 10 hours before being laid out to sun dry on raised beds. While drying, parchment will be regularly sorted to remove imperfections and sifted to ensure even drying.