The Gringo Nordic roastery brings a unique microlot from Rwanda that will captivate lovers of bold fruity flavors and velvety sweetness. This naturally processed Red Bourbon develops notes of strawberry milkshake, marzipan, and rum raisins as it brews, giving it a complex and rich flavor profile. Thanks to careful drying in coffee trees, it retains deep sweetness, natural fruitiness, and a smooth texture. Rwanda is known for its well-balanced and elegant coffees, and this lot, processed using the "cherry-dried" method, is a beautiful example of how it blends fullness, vibrant acidity, and a long-lasting aftertaste.
The coffee comes from Nyamurinda – Karora Washing Station, managed by sisters Beatrice and Immaculée in the Karongi region of western Rwanda. This project supports female farmers who supply cherries from their family farms, and all production follows sustainable farming principles – without artificial fertilizers or pesticides. The sisters focus not only on coffee processing but also on improving conditions for farmers in the region, making their washing station a symbol of quality and ethical production in the Karongi area. Gringo has been working with Nyamurinda since 2017 and returns regularly to maintain relationships with farmers and monitor harvest quality.
Natural processing of this coffee means that drying occurs with the skin and pulp on the beans, which imparts a more pronounced fruity character. This process lasts about three weeks on elevated African beds, where cherries are regularly turned to ensure even drying and prevent unwanted fermentation tones. Rwanda is one of the countries where this processing method is carefully monitored, ensuring high quality in the final product. Due to the altitude of 1850 meters above sea level where the coffee grows, the beans acquire complex acidity and sweetness, perfectly balanced.