TASTING NOTES

ROSEHIP TEA, TANGERINE, CANE SUGAR

ROASTING

The process of applying heat to green coffee beans to transform it’s chemical & physical properties,  resulting in roasted coffee beans that can be brewed.

LIGHT ROAST

Lighters roasts allow for the maximum regionally-defined inherent flavors of the green beans to come through. Since Rwandan coffees are generally juicy and tea-like, we roasted this light to allow for those flavors to shine through the cup.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

KARONGI DISTRICT

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

GITESI WASHING STATION

PROCESSING

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)

  • Wet processing: Bean is dried only after the fruit covering the bean has been removed by fermenting until it can be easily washed off.
  • Most common processing method & preferred over dry or natural processing techniques.
  • Generally produces cleaner & more consistent flavor

GRADE

The grade of the coffee bean indicates quality. The method of grading differs from region to region

A1

VARIETAL

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.

BOURBON

  • Along with Typica, Bourbon is considered the first coffee varietal.
  • Compared to Typica, it’s shorter and yields more, but still considered a low producing variety.
  • Small dense cherry, known for fantastic cup quality with both sweetness & acidity