Nyamagabe

Description

Nyamagabe coffee is a 100% Arabica washed coffee of the red Bourbon variety. This variety is produced in the Southern Province, in Rwanda, by the Nyamagabe cooperative. This community includes about 100 producers. In cup, we find a coffee is very complete in mouth, with a rather greedy profile with some fruity notes.

The production method

Nyamagabe is harvested between June and September. Once the coffee cherries are harvested, they are processed in the Remera washing station. Being a rather humid region, the washed coffee technique is used. The green coffee beans are then dried in the sun on African beds.

The terroir

The production area of the Nyamagabe cooperative extends from the Ugandan border to the border of Burundi. This large area actually gathers ideal conditions for the production of Arabica coffee.
First of all, the cultivation of coffee requires very rich soil and constant temperatures throughout the year. The region benefits from a very rich volcanic soil. The altitude of the plantations (between 1700 and 2000m) as well as the two rainy seasons per year, allow the plantations to benefit from an ideal average temperature of 20°C all year round. Secondly, Arabica cannot be grown in full sun. The plantations must be shaded. In the region, this condition is met thanks to the extremely rich biodiversity that provides natural shade. In fact, there are more than 200 different species of trees!

Sensory profile

• Sweetness : 2/5
• Acidity : 2/5
• Length in the mouth : 3,5/5
   

Grain analysis

• Density : 818 g/l
• Moisture content : 10,60%
• Water activity : 0.55 AW
• Variability : Normal (10-20%)

Roasting

This coffee has been roasted in Belgium following a slow roasting process. Discover the advantages of a slow roasting process on our blog!