Rwanda Nyamasheke Mwasa
This sweet, rounded Bourbon is a pristine exemplar of Rwanda’s western Nyamasheke region, the watershed around the country’s iconic Lake Kivu. Water improves coffee two ways: First, it produces riper and more even-sized fruit. Second, it allows washing stations to sort cherry by density. Following fermentation, cherry are spread in a long cement channel, then flushed with fresh groundwater. When agitated by a paddle, lighter and less delicious seeds bob to the end of the channel, while heavier, sweeter fruit sink. Culling the lightweights results in a more articulate cup.