Mae Coffee Roasters
Rwanda Gishyita

Roaster Location: Flag of United States Portland, Oregon

4.75(2)

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Roast Level: Light
Bean Source Country: Rwanda
Bean Source Region: Rulindo
Varietal: Red Bourbon
Process: Natural

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Traits: kiwi strawberry grape

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Reviews(2)

4.75(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Mae Coffee Roasters.
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1450 roasts rated, avg score of 4.30

    5.00 - Average

    4.00 - Aroma

    4.50 - Finish

    5.00 - Flavor

    5.00 - Acidity

    4.00 - Balance

    An unassuming aroma on the grind hides the best Rwanda I've had this year. You would never believe this was a natural processed coffee as it's so clean, but it does have the bright fruit characters naturals often bring.

    For me, Mae Coffee Roasters' Gishyita beans, with their bright strawberry and gooseberry, kiwi acidity, are like the coffee version of a New Zealand Sauvignon Blanc. The strawberry brings a juicy, red fruit sweetness, while the kiwi adds a refreshing tang, similar to the tropical, green fruit notes in the wine. Both are crisp, with a clean finish that keeps them light and refreshing. It's not really tart or sour at all, just bright. Black tea notes and a touch of florality are compliments but the strawberry/kiwi are the stars.

    Cupping Method:18:1 Hario v60, 197F

    Traits: strawberry gooseberry
    1 month ago · See more from Theo
  • Avatar
    Victoria S-C

    593 roasts rated, avg score of 4.31

    4.50 - Average

    Really good!
    1 month ago · See more from Victoria

More Details

Roast Level: Light
Light roast coffee is a delicately roasted coffee that retains more of the beans' natural flavors and characteristics. Light-roasted coffees have bright acidity, complex fruit, and floral notes. Light roast coffee does not have less caffeine than darker roasts because caffeine levels remain stable during roasting.
Bean Source Country: Rwanda
Rwandan coffee is known for its bright, fruity, and tea-like characteristics, attributable to its high elevations, fertile volcanic soil, and temperate climate. The Bourbon variety, commonly grown in Rwanda, lends itself to a delicate and nuanced flavor profile, often exhibiting notes of red fruit, citrus, and floral undertones. As the country has invested in improving coffee production and processing techniques, Rwandan coffee has emerged as a top contender in the specialty coffee market, earning recognition for its vibrant and complex flavors.
Rwandan coffee is renowned for its unique and vibrant flavor profile. It is characterized by a bright acidity and complex fruit tones, often featuring notes of berry, citrus, and sometimes hints of chocolate. Grown in the rich volcanic soil found throughout the hilly regions of the country, such as along the shores of Lake Kivu, Rwandan coffee benefits from an ideal combination of high altitude, regular rainfall, and ample sunshine. This environment facilitates the cultivation of predominantly Bourbon varieties of Arabica beans, typically handpicked with great care by small-scale farmers. The meticulous processing methods, including washing and sun-drying, contribute to the coffee's clean taste and high quality, making Rwandan coffee increasingly highly prized internationally.
Bean Source Region: Rulindo
Coffee from Rulindo, a high-altitude district in Rwanda's Northern Province, grown between 1,700 and 2,100 meters, is known for its clean and intricate flavor profile.

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