Black tea, Brown sugar, Lime, Jasmine, Milk chocolate
From the high-altitude hills of Nyamagabe, Rwanda, Ngoma is a beautifully fully washed Bourbon coffee, cultivated at 1,400 to 2,100 meters by dedicated smallholder farmers, each tending an average of 200 coffee trees. With exceptional care in both farming and processing, this coffee offers a clean, elegant, and complex cup that showcases the very best of Rwanda’s terroir.
The journey begins with farmers and their families handpicking only the ripest, red cherries, which are delivered to the Ngoma washing station. Here, cherries are floated to remove any low-density defects, then pulped using a Pinhalese pulper and graded by density. The beans undergo a carefully timed fermentation, followed by multiple washes in fresh water, and a final 24-hour soak, enhancing their clarity and balance.
After washing, the parchment is pre-dried and sorted by hand to remove visible defects, then moved to raised drying beds, where it is monitored and raked frequently for even drying. Once dried, the coffee rests for approximately 30 days to stabilize before dry milling and final hand sorting, ensuring only the finest beans are exported.
Tasting Notes:
A refined and aromatic coffee with delicate layers of black tea and brown sugar, a bright lime acidity, elegant floral notes of jasmine, and a smooth finish of milk chocolate. Ngoma is a harmonious and expressive cup, perfect for those who appreciate clarity, structure, and subtle complexity in their specialty coffee.
