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RWANDA — GITWE, NYAMASHEKE | DRY PROCESS NATURAL
A fruit-forward Rwandan natural with rustic sweetness, warming spice, and deep bittersweet complexity. Dried apricot and peach lead into pulpy berry and fruit-leather flavors, balanced by notes of cardamom, dark cocoa, and chicory. A moderate acidity lifts the heavier fruit tones, while a lingering chocolate-coconut finish gives the cup richness and depth.
Tasting Notes
Dried apricot, berry fruit leather, cardamom, dark chocolate, and chocolate-covered coconut; moderate acidity, full sweetness, and a lingering bittersweet finish.
Best Brews
• Pour-over — highlights dried stone fruit, berry sweetness, and aromatic spice
• AeroPress or Clever Dripper — produces a concentrated cup with pulpy fruit and cocoa depth
• French press — emphasizes the full body, rustic fruit, and chocolate-coconut finish
Origin
Gitwe, Nyamasheke District, Rwanda. The Gitwe coffee mill sits at approximately 1,800 meters above sea level, with surrounding Bourbon coffee farms reaching elevations of 1,800–2,000 meters. Whole coffee cherries are carefully sorted and sun-dried on raised beds, developing the coffee’s concentrated dried-fruit character, substantial body, and bittersweet intensity.
Roast
Light-medium roast to preserve the coffee’s apricot and berry flavors while developing its deeper cocoa and warming-spice notes.
Brew Recipes
• Pour-over: 17 g coffee / 270 g water, medium-fine grind, 93–95°C, 2:45–3:15 total brew time
• AeroPress: 16 g coffee / 220 g water, medium-fine grind, 1:45–2:15 steep
• French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
• [Espresso not recommended]
Storage
Store in a cool, dark place in an airtight container and use within 3–4 weeks of roast for the fullest expression of its dried fruit, spice, and chocolate notes.
Serve when you want a deeply fruited natural coffee with warming spice, substantial sweetness, and a rich bittersweet finish.
RWANDA — GITWE, NYAMASHEKE | DRY PROCESS NATURAL
A fruit-forward Rwandan natural with rustic sweetness, warming spice, and deep bittersweet complexity. Dried apricot and peach lead into pulpy berry and fruit-leather flavors, balanced by notes of cardamom, dark cocoa, and chicory. A moderate acidity lifts the heavier fruit tones, while a lingering chocolate-coconut finish gives the cup richness and depth.
Tasting Notes
Dried apricot, berry fruit leather, cardamom, dark chocolate, and chocolate-covered coconut; moderate acidity, full sweetness, and a lingering bittersweet finish.
Best Brews
• Pour-over — highlights dried stone fruit, berry sweetness, and aromatic spice
• AeroPress or Clever Dripper — produces a concentrated cup with pulpy fruit and cocoa depth
• French press — emphasizes the full body, rustic fruit, and chocolate-coconut finish
Origin
Gitwe, Nyamasheke District, Rwanda. The Gitwe coffee mill sits at approximately 1,800 meters above sea level, with surrounding Bourbon coffee farms reaching elevations of 1,800–2,000 meters. Whole coffee cherries are carefully sorted and sun-dried on raised beds, developing the coffee’s concentrated dried-fruit character, substantial body, and bittersweet intensity.
Roast
Light-medium roast to preserve the coffee’s apricot and berry flavors while developing its deeper cocoa and warming-spice notes.
Brew Recipes
• Pour-over: 17 g coffee / 270 g water, medium-fine grind, 93–95°C, 2:45–3:15 total brew time
• AeroPress: 16 g coffee / 220 g water, medium-fine grind, 1:45–2:15 steep
• French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
• [Espresso not recommended]
Storage
Store in a cool, dark place in an airtight container and use within 3–4 weeks of roast for the fullest expression of its dried fruit, spice, and chocolate notes.
Serve when you want a deeply fruited natural coffee with warming spice, substantial sweetness, and a rich bittersweet finish.