Gringo Nordic Coffee Roasters – Rwanda Nyamurinda

Okay… This is pretty new for me. So last week I had a feeling that the Natural-processed coffee would be the better one of the duo… But after reading my notes, cupping again and just taking a cup of coffee the natural way with no notebook… It’s harder to decide and if I have to decide I think that I have to choose this one.

Personally I always prefer the natural-processed coffee, but today of all days I have to say that this one (the washed) is better. I don’t know how, but I sure like it a little more, remember that it’s not winning by a lot. The juiciness from apricot has a lovely dance together with an acidity that is similar to cacao nibs. It’s somewhat sweet and I felt a touch of grenadine with an aftertaste of (bear with me now) rose water. Very mild rose water of course, it was just giving me that feeling.

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:
Apricot, juciy, grenadine, cacao nibs & rose water.

Information and recipe for the coffee:

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

Pour Over: 

20g coffee
300g of filtered water
50g bloom 40-45 seconds
95 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.


Well as you might’ve read, this coffee was a bit better than the other one. It just had the thing that I wanted to find in this coffee from Rwanda. The acidity feel that reminds me of cacao nibs just takes it home for me, and the mild aftertaste of rose water is so perfectly combined. I like this and I really recommend this coffee!

Rating: 7.5/10

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


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