NL Rwanda Nyamasheke Medium
| Price per 1kg. |
€ 200,00 |
|---|---|
| Price updated: |
20th Sep 2025 |
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Door te kiezen voor een verpakking van 250 gram |
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Beans Parameters
Roast Levels: Medium Roast
Caffeine: With caffeine
Origins: RWANDA
Additional
Rwanda Nyamasheke Medium is a single origin from Gasharu Coffee in the Nyamasheke district, expertly medium-roasted by Rum Baba in Amsterdam. The Red Bourbon beans undergo 60 hours of anaerobic fermentation, delivering lively fruit notes like blackberry compote and warm berries, with rounded sweetness and a long finish. Thanks to the balanced roast, this coffee is versatile, ideal for espresso and more robust filter methods, and it retains character in milk drinks. Gasharu works with hundreds of local farmers and invests in social projects, keeping quality and fair value chains at the forefront. Available via Rum Baba’s webshop and cafés in small, freshly roasted batches.
More About Rwanda Nyamasheke Medium
Rwanda Nyamasheke Medium – a distinctive coffee from Rum Baba Coffeeroasters
Rwanda Nyamasheke Medium is a single-origin coffee treasure from western Rwanda, expertly roasted by Rum Baba Coffeeroasters in Amsterdam. This specialty coffee stands out for its rich, fruity character and the story behind the beans. In this article, we explore the key features, from origin and flavor to sustainability and price, of this unique coffee.
Origin and farm
- Originating from Gatare in the Nyamasheke District (Western Rwanda), near Lake Kivu and the Nyungwe Forest at elevations of around 1,600–2,100 meters.
- Grown and processed by Gasharu Coffee, a local family business founded in 1976 by Celestin Rumenerangabo.
- Gasharu operates two processing stations (washing stations) and collaborates with approximately 1,650 smallholder coffee farmers from the community.
- The region is known for fertile volcanic soil and an ideal climate, which contribute to vibrant, fruity coffee flavors.
- Gasharu focuses on quality and innovation, with experiments in processing methods (such as specialty fermentations) that yield more complex, characterful coffees.
Roast profile
- This coffee is medium roasted by Rum Baba, providing a fine balance between full body and lively flavor nuances.
- The medium roast profile delivers a rich, smooth cup with rounded notes and bright, fruity accents.
- Compared to a light roast, the medium roast emphasizes deeper sweetness (think jam-like flavors) and a slightly heavier body.
- Rum Baba’s medium roast is versatile: perfect for espresso, yet also suitable for a sturdier filter coffee without becoming bitter.
- Thanks to the balanced roast, it tastes delicious on its own, but it also shines with milk, ideal for cappuccinos or flat whites with a touch of fruitiness.
Flavor and aroma
- Rwanda Nyamasheke Medium serves up pronounced fruit tones: tasting notes mention "mulled berries" (warm, spiced berry notes) and blackberry compote, a sweet, jammy flavor experience.
- The aroma is lively and reminiscent of a basket of ripe wild berries, with a background hint of spice from the distinctive fermentation.
- The 60-hour anaerobic fermentation of the coffee cherries adds extra layers; some perceive subtle wine-like undertones or even a hint of cinnamon.
- The flavor balance is complex yet harmonious: bright, juicy fruit acidity on one side and a full, rounded sweetness on the other, almost like a touch of honey or even port wine.
- Every sip is aromatic and full; the finish lingers, leaving notes of ripe fruit and gentle spice that invite another sip.
Processing Method
- This coffee undergoes an anaerobic natural process: the coffee cherries ferment for about 60 hours in sealed, oxygen-free tanks.
- The low-oxygen fermentation encourages unique microorganisms and lactic acid formation, resulting in a distinctly fruity, almost sparkling flavor profile.
- After fermentation, the cherries are left unwashed (with the fruit pulp still around the bean) and dried on raised beds in the Rwandan sun, a slow process that often takes several weeks.
- Anaerobic natural processing is innovative and relatively new in Rwanda; traditionally, Rwandan coffee was almost always fully washed.
- Gasharu has applied this experimental method since 2018 to increase complexity, the result is a characterful coffee with unique flavors that stand out from classically processed coffees.
Variety and species
- The coffee variety is Red Bourbon, an Arabica cultivar known for its high cup quality and sweet flavor profile.
- Bourbon (originally named after the island of Réunion, formerly Bourbon) is widespread in Rwanda and often yields coffees with a rich body and fruity, floral nuances.
- “Red Bourbon” refers to the red color of the ripe coffee cherries of this variety (as distinct from, for example, Yellow Bourbon with yellow cherries).
- This variety thrives on the high plateaus of Nyamasheke, the combination of altitude, climate, and soil enables Bourbon beans to develop a refined acidity and complexity.
- As a 100% Arabica coffee, Red Bourbon contributes to the refined taste of this coffee, with a bright acidity and layers of sweetness characteristic of the better Rwandan coffees.
Sustainability and ethics
- Rum Baba selects and sources its coffee responsibly, with attention to sustainable cultivation and fair prices for producers.
- Gasharu Coffee is a community-driven family business, they work directly with hundreds of local farmers, ensuring more of the proceeds reach the coffee growers themselves.
- At Gasharu, the position of women is strengthened, about 70% of the seasonal workers involved in harvesting and processing coffee are women, which contributes to their income and status in the community.
- The company initiates social projects, such as the Rugori “women’s crown” program, to support families, for example by donating goats to women coffee farmers for additional income and food security.
- Both Rum Baba and Gasharu aim for long-term relationships and quality improvement: through direct trade and processing experiments they not only raise coffee quality, but also create a more stable and fairer coffee chain.
Brew recommendations
- Thanks to its medium roast profile, this coffee is highly versatile to brew. For an espresso (e.g., 18 grams of coffee for ~36 grams yield) you get a robust shot with sweet blackberry notes and a syrupy body.
- In a moka pot or cafetière (French press), Rwanda Nyamasheke Medium also shines: brew a powerful cup with depth and fruity hints.
- Those who want to taste the finer fruit nuances can try a manual filter method. For example, use a V60 with a ratio around 1:16 (coffee:water) and a medium grind for a clean cup.
- When brewing filter coffee, aim for a water temperature around 92–94°C and a total brew time of about 2½–3 minutes to get the best balance from this bean.
- In milk drinks like cappuccino or flat white, this coffee retains a surprising amount of character: the berry flavor blends nicely with the creamy milk, almost reminiscent of a fruit dessert in coffee form.
Awards and reviews
- Rum Baba Coffeeroasters is well regarded in the coffee scene; in 2024 their Amsterdam café was selected as one of the top 10 specialty coffee shops in the Netherlands (European Coffee Trip Awards).
- Coffee lovers and experts respond enthusiastically to Rwanda Nyamasheke: its complex, fruity profile often earns specialty cupping scores in the mid-80s (out of 100).
- Internationally, the quality of Gasharu’s coffees has not gone unnoticed. Several specialty roasters in Europe and North America have bought Gasharu beans and praise the distinctive flavor profiles.
- A notable microlot from Gasharu, Rugori (Women’s Crown), achieved a high cupping score of around 87 points, underscoring the farm’s potential and top quality.
- Consumer reviews are glowing, people praise the intense fruit aroma and the layering. Many call it a unique coffee experience that stands out within the range of specialty coffees.
Packaging design
Rum Baba packs this coffee in a bright yellow bag that immediately catches the eye. The label clearly lists all the details, from origin and variety to processing method and tasting notes. The bag is resealable and fitted with a valve to keep the roasted beans as fresh as possible. The playful design and cheerful colors reflect Rum Baba’s creative style. Tearing open a pack like this is a little celebration every time, even before you start brewing.
Availability and price
- Rwanda Nyamasheke Medium is available via the Rum Baba webshop and in their physical stores in Amsterdam (East and West).
- A 250 gram bag costs around €15.75, a price that reflects the high quality and direct sourcing. For bulk buyers there is also a 1 kg package available for approximately €50.00.
- Rum Baba roasts fresh batches weekly, orders are often shipped with beans roasted only a few days to at most two weeks earlier.
- Within the Netherlands Rum Baba ships free on orders from €55, shipping to Belgium, Germany and France is free from €100. They also ship internationally, with delivery times of a few days within the EU.
- Because this is a seasonal micro-lot, stock is limited. Each year around spring the new harvest from Nyamasheke arrives, so when it’s gone, it’s gone until the next shipment comes in.
In short, Rwanda Nyamasheke Medium offers a rich and responsible coffee experience. This special coffee not only tells the story of Rwandan craftsmanship and terroir, it also treats you to a unique flavor that appeals to enthusiasts and professionals in the coffee industry alike.
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