APRICOT, JASMINE, 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 juicy, sweet and floral 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.
The Gakenke District of Rwanda shows why the “Land of a Thousand Hills” is so well suited for growing coffee. With hills that are more like mountains and rich soil, this region produces some of East Africa’s finest coffees.
The farm & mill where the coffee cherry is grown & processed.
Dudunke Kawa was founded in 2003 as a co-op to help coffee farmers pool their resources together. Since then, it’s grown from 300 founding farmers to more than 2,000 members. As it’s grown, the co-op has become Fairtrade certified and invested in several new washing stations. Musasa is the main station in the region.
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 Dukunde Kawa – Musasa 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
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.
Grows bourbon varietals. Bourbon:
- Is considered to be one of the tw o first coffee varietals
- Has a relatively low yield
- Grow s a small, dense cherry
- Is an excellent varietal, know n for its combination of sw eetness and acidity