Rwanda Nyamasheke Light

This single-origin coffee comes from Gatare in the Nyamasheke district of Western Rwanda. It is grown by Gasharu Coffee, a family farm founded in 1976 by Celestin Rumenerangabo and now led by his son Valentin Kimenyi. Gasharu operates two washing stations and works with around 1,650 local smallholder farmers. The plantations sit at about 1,900 meters above sea level, near the Nyungwe forest and Lake Kivu, with fertile volcanic soils and ample rainfall, ideal conditions for coffee cultivation.

Rum Baba roasts this Rwanda Nyamasheke as a light roast to highlight its bright, fruity character. The beans are artisan roasted in Amsterdam and typically sold fresh within a few days of roasting. A light roast accentuates the bean’s lively acidity and aromatics. Notably, Rum Baba also offers the same coffee as a medium roast, that version delivers deeper flavors like stewed berries and compote. The light roast is best suited to filter brews, while the medium roast also works well for espresso preparations.

This coffee has a distinctly fruity and floral flavor profile. Official tasting notes mention rosehip and blackcurrant. That points to a fresh, lightly sweet-tart taste reminiscent of hibiscus or red grape. The finish often reveals a natural sweetness, comparable to ripe berry jam. The aroma of freshly roasted beans is full and fragrant, with clear hints of red fruit.

The beans undergo an experimental anaerobic natural process. This means the coffee cherries ferment for about 60 hours in a sealed, oxygen-free tank. After fermentation, the whole cherries are dried in the sun on raised African beds as in the natural process. This distinctive method adds extra complexity and layers to the coffee. The result is a lively, fruity character with a possible wine-like undertone thanks to the slow fermentation.

Rwanda Nyamasheke Light is 100% Arabica of the Red Bourbon variety. Bourbon is a classic coffee cultivar prized for its sweet, balanced flavor and high quality. The term “Red” refers to the deep red color of the ripe cherries of this variety. Bourbon is widespread in Rwanda and is considered one of the most important cultivars there due to its excellent cup quality. Bourbons from high elevations in Rwanda are known for their rich body, bright acidity, and subtle fruit tones.

Gasharu Coffee places a strong emphasis on community and sustainability in Rwanda. The family business collaborates with about 1,650 farmers in the region and encourages the participation of women, for example with a dedicated “Women’s Crown” micro-lot that recognizes the contribution of female producers. Income from this high-quality coffee helps the local community, with part invested in education and local well-being. Rum Baba also contributes to sustainability, for instance by offering 1 kg packages that significantly reduce packaging waste.

Thanks to the light roast, this Rwandan coffee shines with filter brewing methods. Try a manual pour-over such as a Hario V60 or Chemex for a clean, layered cup. An automatic filter machine, e.g., Moccamaster, will also brew a smooth and fruity cup with these beans. An AeroPress can deliver a slightly fuller mouthfeel and concentrated aromatics, emphasizing the complex flavors. Because of the light roast, this coffee is less suited to a classic machine espresso, although a moka pot or Bialetti can yield a surprisingly fruity, espresso-like experience.

This coffee is high specialty quality and scores around 86–88 points out of 100 at cuppings. Gasharu Coffee has also earned recognition for its microlots in competitions, in 2024 a Gasharu coffee placed in the top 10 of the national “Best of Rwanda” quality competition with about 88 points. Rum Baba is meanwhile regarded as one of Amsterdam’s most forward-thinking specialty roasteries, praised for an innovative and quality-driven approach. Coffee lovers appreciate the Nyamasheke for its complex yet accessible profile, with many noting the fine balance between sweet notes and fruity acidity. Although this specific coffee has not won a major award, the combination of an award-winning producer and a renowned roaster underscores its exceptional quality.

Rum Baba packages its coffee in eye-catching, playfully designed bags. The 250 gram bag of the light roast features a modern design with a black-and-white pattern and a pink side accent, which immediately stands out. The label clearly lists all key details: origin (Rwanda Nyamasheke), variety (Red Bourbon), processing (anaerobic natural), tasting notes and roast profile. The bag is fitted with a one-way valve and a resealable strip to preserve the beans’ freshness and aromas. For heavy users there are larger 1 kg bags available, these have a simpler design and prioritize practicality and reducing packaging material.

Rwanda Nyamasheke Light is available via the Rum Baba web shop and in its own stores in Amsterdam. A standard 250 gram bag costs about €15.75. There is also a more economical 1 kg option at around €50, which is roughly 20% cheaper per kilo than buying multiple small bags. This coffee is usually available seasonally, when it is gone, it is gone, since it comes from a limited harvest of a single crop year. Rum Baba roasts fresh weekly and ships orders quickly, coffee typically goes out 1–10 days after roasting for optimal freshness, and within the Netherlands parcels often arrive the next day.