CHOCOLATE, NUTTY, SMOKED CARAMEL
The process of applying heat to green coffee beans to transform its chemical & physical properties, resulting in roasted coffee beans that can be brewed.
While Ethiopian and Kenyan coffees arrive in the United States by summer each year, during the winter there are many other options as Burundi, The Democratic Republic of Congo, Tanzania and Rwanda have all harvested and shipped their coffees for an arrival between January and March. It is interesting to take in the subtle differences in all of the different growing regions one after another. In this Rwandan coffee you can expect more delicate and floral notes when compared with January’s DR Congo, which has much more dense and syrupy flavors.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
The farm & mill where the coffee cherry is grown & processed.
Various small farmers
The Kinini Washing Station is run by a women-led cooperative that includes 613 members. The members are located throughout the Rulindo District of Rwanda, and many of them are transitioning to organic farming practices. For the families who are part of this co-operative, growing coffee is a way of life as much as it is a way to earn income. Cooperative members work farms and process lots together, and their children go to school together. Free time is commonly passed socializing with fellow members at their houses, nearby public places or on the soccer field.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.