Gringo Nordic Coffee Roasters – Rwanda Nyamurinda Natural

Gringo is a roastery I like and I think that you all know that by now. However, an interesting thing is that I’ve only been reviewing only South American coffee from Gringo the last 15 months. So let’s get out of that comfort zone and try their different kind of coffees, with different environment, taste profile and process.

Today I’m reviewing Nyamurinda Natural, next week will be their washed process of the same type of coffee. This is a good excercise, when you try the same type of coffee but with different methods of process, you’ll begin to understand what your type of coffee actually is and what kind of attributes it has. Of course, this doesn’t mean that honey-process (for example) suits all kind of coffee, even if it’s your favorite process. It just gives you a hint of what you know you might like, and what kind of flavors it will bring out from the raw product in the end result. Cool right?

The most clear flavors that I feel is butterscotch & dried fig. I like to brew it with both high and low temperatures, I also like it as a fresh cold brew with a lot of ice and just sipping away.

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:
dried fig and butterscotch.

Information and recipe for the coffee:

Origin: Rwanda
Variety: Red Bourbon
Region: Nyamasheke
Process: Natural
Altitude: 1 800 masl.

Pour Over: 

20g coffee
300g of filtered water
50g bloom 40-45 seconds
92 degrees Celsius

1) 50g bloom for 40-45 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 300g water in a circular flow (this includes 50g blooming). You start the flow from inside and end circularly on the edge. Slowly pour, so the total brew time lands in 3 minute and 35 – 40 seconds.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.


A very good coffee that I like in all the different brew-methods, low temperature brews, high temperature brews and even cold brews. This is of course something that I often look at, is it good in different methods? If so, it will be harder to not be interesting. I want this kind of coffee, but slightly different > make an aeropress etc.
Great as usual from Gringo!

Rating: 7.0/10

The rating is only based on taste and quality and is not based on price.


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