Rwanda Ingagi Medium Roast

Our Rwanda Ingagi single origin coffee comes from the lush mountain slopes of the Nyamagabe District, where it is grown at high altitude under ideal conditions: volcanic soil rich in minerals, cool misty mornings and a temperate tropical climate that lets Red Bourbon cherries ripen slowly.

"Ingagi" means "gorilla" in Kinyarwanda, a nod to the region's proximity to Nyungwe National Park and its vibrant biodiversity. The name reflects the rich ecosystem in which this coffee is cultivated.

Origin & Farm/Estate Details

• Region & Farm: Produced in Nyamagabe, by smallholder farmers who bring their cherries to the Nyamagabe washing station/community collective.
• Variety: Red Bourbon, an Arabica varietal known for its sweetness, complexity and capacity to express the flavour.
• Altitude: Grown between 1,800 and 2,200 metres above sea level, which helps with slower cherry development and more complex flavour compounds.
• Processing: Washed process. The cherries are pulped, fermented and washed clean, then sun-dried to preserve clarity in the cup.

Tasting Profile & Roast Notes

Expect a cup that's balanced and bright - sweetness complementary with fruit (cherry, berry), subtle citrus, vanilla undertones and a soft, chocolatey finish. Acidity is there, but more gentle than sharp - lending to a clean refined flavour.

The roast is designed to bring out these nuances: not overly dark, allowing the natural fruit and floral notes to shine through, while giving body and smoothness.

Details:

Origin: Nyamagabe, Rwanda

Variety: Red Bourbon

Process: Washed

Altitude: 1,800 - 2,200 masl

Best for: Filter, cafetiere, espresso or milk drinks