Rwanda NSINDUKA from the Brno-based roastery Industra Coffee is a specialty coffee designed for anyone who wants to enjoy the juicy and sweet character of African natural coffees. It is the natural processing method that gives this coffee its distinctive fruitiness and pleasant sweetness. In the cup, you’ll find notes of ripe raspberries, red grapes, and cane sugar. A fuller body is accompanied by a velvety texture and a long, sweet aftertaste, while a fresh acidity lends the coffee liveliness and lightness. The resulting profile is harmonious, clean, and naturally fruity, without being overly pronounced.
The coffee comes from the Abadatezuka cooperative, which brings together smallholder farmers from the western Rwandan province of Nyamasheke. They grow the traditional Bourbon variety at altitudes of up to 2,200 meters and subsequently deliver the harvested cherries to the Cyato processing station, founded in 2017. The station receives coffee from several surrounding areas, including Nsinduka, Kivoga, and Rusuma, and has quickly built an excellent reputation thanks to its meticulous quality control. Local conditions are exceptionally favorable for coffee cultivation. The cooler climate, influenced by the proximity of Lake Kivu, fertile soil, and the rich ecosystem of the Nyungwe Forest, create an environment that is distinctly reflected in the flavor of the final cup. Furthermore, the farmers cultivate their crops without the use of synthetic fertilizers or pesticides, thereby supporting the health of the landscape and the long-term sustainability of production.
The coffee was processed using the natural method, in which whole coffee cherries are dried without first removing the pulp. During the slow drying process, the natural sugars and aromatic compounds from the pulp are gradually transferred to the bean, resulting in a fuller body, greater sweetness, and more pronounced fruity notes. Precise control of the drying process is essential for preserving a clean flavor profile. The result is a cup with rich fruitiness, a pleasant velvety texture, and a long, sweet aftertaste that beautifully captures the character of Rwandan natural coffees.
- Processing station: Cyato