ROSEHIP TEA, TANGERINE, CANE SUGAR
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.
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.
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.
GITESI WASHING STATION
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
The grade of the coffee bean indicates quality. The method of grading differs from region to region
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.
- 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