Rwanda SIMBI NX from Coffea Circulor is like a greeting from the African hills – juicy, fruity, and full of joy. The very first cup will draw you into a story full of blackberry aroma, ripe figs, and the citrus freshness of oranges. The tones blend elegantly, the acidity is moderately pronounced and the body is juicy and light – as if it were taking you on a journey across Rwanda. The aftertaste echoes dried fruit, guava, and a subtle raisin sweetness that will keep you at your cup a little longer. An SCA score of 87.0 and traditional processing style make it a great choice for anyone who likes a select coffee with a clean character and clear signature of its origin.
The beans come from small farmers in the Huye area, specifically from the hilly region of Cyendajuru, where the Simbi processing station is located. It was established in 2013 and in the same year was ranked among the top ten in the Cup of Excellence – this is definitely no coincidence. The community consists of 1,850 members, most of whom are women, and the emphasis on quality and careful sorting is not just a slogan on the wall. Small farmers around Rugaram grow Bourbon varieties at altitudes between 1,700 and 1,850 meters above sea level. It is the high altitude and volcanic soil that give the local coffees their exceptional character – full-bodied, aromatic, with a beautifully fruity profile.
The natural processing method gives this coffee its distinctive depth and color. Carefully selected ripe cherries are dried on raised African beds for approximately 30 days. This allows enough time for all the natural sugars and fruity flavors to concentrate and make their way into the cup. The result is a distinctive profile with notes of dark fruit and a juicy texture. Natural NX combines a traditional approach with a touch of precision – and you can taste it all in your cup.
- Altitude: 1700–1800 m above sea level
- Processing station: Simbi Coffee