Nyamasheke PB | Rwanda

Honeycomb | Cherry | Hazelnut

Altitude | 1700-2000 MASL

Process | Fully Washed

Variety | Bourbon


This peaberry coffee (one small round seed growing in the coffee cherry rather than the normal two) is the result of an experiment conducted by a dry miller and an exporter in Rwanda.

Peaberries are separated by screen size and traditionally overlooked for the speciality market in this country.  This experiment was an attempt to save some of the highest grade peaberries whose distinctive flavour would otherwise be lost to some discreditable end!

The farms in this region are very small and normally manned by the families living on them.  The cherries are pulped and/or dry fermented, graded by density, soaked, rinsed and hand sorted before drying on raised beds.  The cool climate in Rwanda during harvest means a slow drying process, normally up to 21 days.

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