LIME, HONEY, BLACK TEA
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.
Our fruity profile, which is a lighter roast, brings out the citrus, sweet and tea notes of this coffee.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Lake Kivu, one of the African Great Lakes, sits on the East African Rift, which has several active volcanoes. The large lake and nearby volcanoes create a unique microclimate that is known for producing fruity coffees. Many coffees from this region feature cherry notes, although this particular lot’s primary fruit notes are lime.
The farm & mill where the coffee cherry is grown & processed.
Outside of Ethiopia, COOPAC is one of the few well-established and certified organic co-ops in Africa. Today, the cooperative boasts more than 2,200 members, and is both Fair Trade and organic certified.
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
The grade of the coffee bean indicates quality. The method of grading differs from region to region
Estate grown coffees are typically grown and processed within the estate itself. This coffee from Bergfrieden Estate is from a renowned producer that was awarded top 25 at Tanzania’s recent ‘Taste of Harvest’.
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 Mayaguez is primarily grown in Burundi and Rwanda, primarily in Rwanda’s Lake Kivu region. Formerly treated as an unremarkable subvarietal of Bourbon, as the coffee industry in this region develops, Mayaguez is becoming known as a high-quality varietal that produces fruity coffees and excels between 1,200 and 1,800 meters. This lot is from 1,800 meters.