Roast 03
BUY
Roast 03 - Rwanda, Nyamasheke
SOLD OUT
MORE COMING SOON
Background
I began thinking about this roast in the winter time. In the midst of cold foggy mornings, I dreamed of coffee that tasted like pie. Bold and fruit forward, the cup immediately places cherry pie (rip david lynch) in the front of the sipper’s mind.
For this roast I worked with Emmanuel Rusatira of Baho Coffee and Sundog Trading to bring in a beautiful raised bed natural coffee from Nyamasheke, Rwanda in the south west corner near the border of Burundi. This particular lot comes from the Ngoma Washing Station sitting on the shores of Lake Kivu in the famed Nyamasheke Province. This station's proximity to the hills gives Baho the opportunity to work with local growers and develop coffee in the unique terroir.
I began thinking about this roast in the winter time. In the midst of cold foggy mornings, I dreamed of coffee that tasted like pie. Bold and fruit forward, the cup immediately places cherry pie (rip david lynch) in the front of the sipper’s mind.
For this roast I worked with Emmanuel Rusatira of Baho Coffee and Sundog Trading to bring in a beautiful raised bed natural coffee from Nyamasheke, Rwanda in the south west corner near the border of Burundi. This particular lot comes from the Ngoma Washing Station sitting on the shores of Lake Kivu in the famed Nyamasheke Province. This station's proximity to the hills gives Baho the opportunity to work with local growers and develop coffee in the unique terroir.
Tasting Notes:
This coffee is bursting with aromatic notes of mixed berries and lavender which remain in the front of the cup while in the middle some pastry and cream like sweetness swirl with more notes of stone fruit as the coffee cools and and nice long finish of milk chocolate.
These notes make for a delicious pie / cobbler like coffee with a fruit forward and acidic front with a sweet finish.
This coffee is bursting with aromatic notes of mixed berries and lavender which remain in the front of the cup while in the middle some pastry and cream like sweetness swirl with more notes of stone fruit as the coffee cools and and nice long finish of milk chocolate.
These notes make for a delicious pie / cobbler like coffee with a fruit forward and acidic front with a sweet finish.
Roast Details
- HARVEST: April - June 2024
- ALTITUDE: 1600 - 1900 masl
- CULTIVAR: Red Bourbon
- PROCESS: Natural