Ngoma Station J.M.V. Usekanabagoyi

Moonwake partnered with Ngoma Station to bring a light roasted Rwanda washed red bourbon from Nyamasheke. This lot begins with careful cherry sorting and a brief 8 hour in cherry fermentation before depulping. The wet parchment then undergoes a 12 hour wet fermentation and a thorough wash to remove mucilage before density sorting. The drying unfolds on shaded beds for 12 to 72 hours and then continues for 26 days. This process, a distinctive step in Rwanda, slows the drying to preserve sweetness and clarity. The roaster describes the tasting as a fruit forward profile with Bartlett pear leading into a citrus verbena note and grapefruit brightness. It tastes like a delicate balance of sweetness and acidity, making it approachable for a daily cup. The origin region near lake kivu contributes to the cup's crisp finish while maintaining a refined, expressive character.