This limited release showcases Rwanda Nyamyumba processed two ways. One washed, one natural. Washed coffees are known for clarity and structure, while naturals lean into fruit and body. This one leads with notes of black tea, star fruit & cherry plum, with a silky body and zesty finish.

The coffee comes from Nyamyumba Washing Station, established in 2006 along the Congo Nile Trail. Farmers here work small plots, typically around 400 trees, handpicking ripe cherries before delivering them to the station for sorting.

For the washed process, farmers selectively handpick ripe cherries, which are floated and hand-sorted to remove defects. The cherries are then pulped, fermented, washed, and graded by density before being soaked, sorted again on pre-drying tables, and finally dried in the sun.

The result is a clean, bright cup profile with more pronounced acidity and clarity, allowing the coffee’s natural character to shine through.

Nyamyumba is part of the Beyond Flagship Projects, supporting farming families through regenerative agriculture and diversified income streams, helping build more resilient farms over time.

Keen to compare? The natural version brings a bold, intense fruitiness, a more expressive take on the same coffee. Grab a bag of Rwanda Nyamyumba Natural here.