Nyungwe. Café de Ruanda

About This Coffee

This is a Natural Anaerobic processed coffee from Rwanda's Nyamasheke region. Produced by Daniel Gaku at the Nyungwe station, located at 1,785 meters above sea level in the Kagano sector. The station sits at the beginning of a valley leading to the Nyungwe forest, Rwanda's largest rainforest. The Bourbon variety benefits from cooler nights near the forest that slow cherry maturation, contributing to flavor complexity. The station uses Penagos and Pinhalense depulpers and has 49 raised drying beds. Flavor notes include raspberry, passion fruit, raisins, and rum.

Origin

Nyamasheke (Rwanda)

Flavor Notes

Raspberry, Raisin, Passion Fruit, Rum

Roast Level

—

Processing

Natural Anaerobic

Typology

Arabica

Bourbón

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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