TASTING NOTES

TANGERINE, RHUBARB, TEA

ROASTING

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

LIGHT ROAST

Light roasting this Rwandan brings about juicy and tea-like flavors, much like Kenyan coffees.

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

Karongi is a mountainous province in Western Rwanda, the coffee-growing country known as the “Land of a Thousand Hills.”

PRODUCER

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

MISOZI KOPAKI

Misozi Kopaki is named for two cooperatives:

  • Kopaki, a small co-op of just over 800 farmers
  • Misozi, a collection of co-ops that helps with the final stages of processing and then exporting beans

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)

Rwanda Misozi Kopaki 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

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

Bourbon varietals are named for the island they originated on, the Island of Bourbon. Eventually, it was introduced into East Africa and is now popular among Rwandan coffee farmers.