TASTING NOTES

CANE SUGAR, CITRUS, ALLSPICE

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

A Rwandan coffee that we loved last year, we roasted this light to bring out the milder spices without compromising the beans’ sweetness.

REGION

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

KIBUYE

Kibuye, in Rwanda’s western mountains, is bordered by the picturesque Lake Kivu. With elevations of up to 2,000 meters, the plants that grow in this region are hardy and produce well-developed beans.

PRODUCER

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

GITESI

Nearly 2,000 farmers bring their crops to Gitesi, a private washing station in the mountains of Kibuye. Known for its cleanliness and organization, this washing station produces some of the best coffees from the region. One of its offerings a few years ago won a “Cup of Excellence” award.

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

Rwanda Gitesi 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

This lot came from a Bourbon varietal. Bourbon:

  • is considered to be one of the two first coffee varietals

  • has a relatively low yield

  • grows a small, dense cherry

  • is an excellent varietal, known for its combination of sweetness and acidity