Regular price ¥1,250
Unit price per
Flavor Notes
Tangerine, Citrus, Brown Sugar, Herbal, Juicy, Round, Green Tea
Beans
CWS: Remera CWS
Area: Nyamagabe
Altitude: 1,800-2,200m
Varietal: Bourbon
Processing: Washed
Roast Level
Light roast
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＜Remera＞
Located in the Nyamagabe District of southern Rwanda, the Remera Washing Station processes about 800 tons of coffee cherries each year, brought in by more than 3,000 small-scale farmers. Thanks to the mineral-rich soil and water sourced from the neighboring Nyungwe National Park—headwaters of the Nile River—these coffees are said to develop uniquely vibrant flavors.
Upon arrival, cherries are first sorted into three grades by weight. After pulping to remove the fruit skin, they undergo a 12–18 hour fermentation process. The beans are then sorted again by grade before being soaked in water for another 24 hours. Drying starts with around six hours on covered raised beds, followed by about two weeks on uncovered beds under the sun. Even during drying, careful hand-sorting removes any underdeveloped beans, ensuring consistently high quality. (Seeing it all written out, you can really appreciate how much sorting and care goes into every step!)
Thanks to this meticulous production and processing, Remera has placed in the Cup of Excellence competitions in Rwanda in 2008, 2010, 2011, and 2013—proving its outstanding quality time and time again.
＜UNDERSHADE＞
This particular lot was dried on newly built steel-frame raised beds, fitted with transparent vinyl covers to provide adjustable shade. By carefully controlling sunlight exposure during the drying phase, they work to bring out even better quality in the green beans.
The Remera Undershade Lot 2 showcases classic Rwandan characteristics, with lively notes of citrus and herbal nuances.
Though the moisture content is quite low at 9.1%, I found that the temperature rise during roasting dropped sharply after first crack, which made roasting a bit of a challenge. In the end, I chose a slightly lower charge temperature and extended the roast time, while keeping the heat steady even after first crack to ensure proper development. I'm always fine-tuning how much heat to add or reduce, carefully balancing the overall roast profile.
The result? A sweet, citrusy flavor reminiscent of mandarin oranges or lemon candy, followed by a clean herbal finish—truly a taste of Rwanda.
Its bright sweetness and refreshing acidity make it perfect for flash-brewed iced coffee; you’ll find yourself gulping it down without even realizing it! For a hot brew, the coffee delivers a silky smooth mouthfeel, so feel free to enjoy it either way depending on the day's weather or your mood.