Rwanda Gicumbi Nova Natural
Rwanda Gicumbi Nova Natural
Rwanda Gicumbi Nova Natural
Rwanda Gicumbi Nova Natural

Rwanda Gicumbi Nova Natural

Regular price RM55.00 MYR Save Liquid error (product-template line 124): Computation results in '-Infinity'%
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Tasting Note: Peanut | Plum Confectionary | Molasses | Papaya | Hint of Berries

Varietal Processing Method  Altitude
Bourbon
Natural
1400-1500m

Size: 200g

Have you tried specialty coffee from Rwanda? This gem from Nova station surprised us with its versatility as it could carry both black and white coffees well with the combination of peanut, plum confectionary and molasses!

Nova Station in Gicumbi was founded by the power couple, Agnes Mukamushinja and Felix Hitayezu in 2015. Today, they successfully support 2880 small holder coffee farmers in their community, including 382 female farmers. 

Nova Coffee takes pride in their ethical and socially responsible practises, as well as their strong commitment to gender equality, education, and health for the farmers, their families, and the communities. 

Many farmers in the region are women and youth, and Nova aims to empower them to thrive in a fair and sustainable coffee growing industry via the IKAWA SAWA project (Sustainable Arabica and Women in Agriculture) and NOVA Bright Starts Early Childcare Centre. Read more about them here.

On the Naming of the Coffee

At The Crackpots Coffee Roaster, we always try to help beginners and advanced drinkers alike to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.

Here’s a breakdown of this coffee:

Rwanda
A landlocked country in the Great Rift Valley of Central Africa. It neighbours Uganda, Burundi, Tanzania and Congo.
Gicumbi
A district in the Northern Province of Rwanda.
Nova  Nova Coffee, a specialty coffee producing company run by Agnes Mukamushinja and Felix Hitayezu since 2015.
Natural Natural in coffee usually means that the coffee is sun-dried without removing the flesh and skins of the cherries. This processing method enhances the fruitiness of the coffee but is prone to over-fermentation.

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