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Rwanda Kageyo Natural – Espresso Roast

Farm: Ngororero
Body: Full
Acidity: High
Process: Natural
Cupping Score: 85.75

Dose: 22g
Extraction: 25-28 seconds

Tasting Notes:  Heavy notes of plum, wine, blueberry and dark chocolate up front. A whiskey acidity and heavy coating body pairs nicely with a long almond, toffee, strawberry and plum finish.

Farm Information:  This coffee, located in the Ngororero District of Rwanda’s West Province, sits at an elevation of 1,700 meters and is renowned for its high-quality clean profile.  The Kageyo cooperative received a loan in 2009 to establish a small washing station, marking a significant shift from their previous production of semi-washed coffee. Their first operational year in 2010 proved successful, with 67 tons of coffee cherries processed and a remarkable 2nd place finish in Rwanda’s Cup of Excellence competition. However, after facing a challenging year in 2012 with lower production and sale prices, Kageyo partnered with the Rwandan Trading Company (RTC) in 2013 to secure better market opportunities for their coffee. This collaboration helped increase both production and quality, and by 2015, RTC acquired full ownership of Kageyo, ensuring continued growth and excellence.

Kageyo specialises in natural process coffee. Using a Penagos pulping machine, the coffee cherries are fermented through a wet process before being sun-dried on raised beds. This natural drying process, combined with the wet fermentation, allows for the development of complex flavours. The sun drying on raised beds ensures slow, even drying, which enhances the depth of flavour in the final cup.

While Kageyo does not hold any formal certifications, its strong reputation in the coffee industry speaks for itself. The cooperative’s journey, from its initial challenges to its Cup of Excellence recognition and eventual partnership with RTC, has positioned it as a standout producer in Rwanda.

N.B. Our Single Origin Espresso roasts are roasted for black based coffees.