Ngoroero is a coffee processing site in Ngoroero District within Rwanda's Western Province. They produce mostly wet process coffee at this site, but also process a nominal amount of naturals too. Hundreds of farmers in the region deliver their cherry to the site where floatation and hand sorting are first employed in order to begin the grading process. The whole cherry is then laid to dry on raised drying beds where it will take upwards of 3 weeks to dry down to +/- 11% moisture. Bourbon is the dominant cultivar in this region and farmers delivering to Ngororero are scattered across an altitude range of 1600 to 2000 meters above sea level.
Rwanda like its East African neighbor Kenya is known for washed process coffees with pronounced acidity and flavor complexity. This Rwanda however being naturally processed has more in common with its other east African neighbor Ethiopia. With a berry/fruit-forward cup character it is more reminiscent of Western Ethiopian naturals, along with wine-like flavor notes and big chocolate roast tones.
The dry fragrance and aroma are intense, smells of ripe berry and dried stone fruits, cooked peach and red wine. There's a surprising vibrance in the cup too that also has a berry-like quality. As the coffee cools off, look for accents of mixed berry jam, dried slab apricot, merlot wine and dried strawberry. And thankfully Ngororero is not lacking in the sweetness department either, as a fruit-forward cup needs big sweetness in order to keep fruited tones from feeling limp. For those who dig the natural style, dry processed coffees then this is about as classic a cup as you could want and from a region not typically known for "classic fruit bombs".