Perc Coffee

Rwanda Ngoma

From the Ngoma washing station in Nyamasheke, Rwanda, this coffee is produced by Jean Marie Vianney (JMV) Usekanabagoyi. The washed process begins with density sorting and an eight-hour pre-fermentation, followed by depulping and a 12-hour water fermentation that builds complexity. After rinsing and drying on raised beds—first shaded, then sun-dried to 10.5–11.0% moisture—the result is a sweet, balanced cup with distinct notes of panela, dried apricot, and plum. The extended fermentation and meticulous processing deliver clarity and fruit-forward character.