LIME, PEACH, JUICY
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.
This lot was harvested and processed late in Rwanda’s 2015 season, making it one of the freshest Rwandan coffees you’ll find until the 2016 harvest begins. We roasted this with our Fruity Profile to bring out the juiciness and depth of this peaberry.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Karongi is a mountainous province in Western Rwanda, the country known as the “Land of a Thousand Hills.”
The farm & mill where the coffee cherry is grown & processed.
The KOPAKAMA Cooperative does more than just grow great coffee. It also helps its members better themselves. For instance, 180 women who were widowed during the 1994 Rwandan Genocide form a group within the cooperative to help each other rehabilitate their coffee farms. The money these women have made has been invested in a collective coffee field and used to help poor coop members purchase cows. The name of the field, Ejo Heza, encapsulates the women’s and the cooperative’s hope. It translates “A Beautiful Tomorrow.” Today, the group includes 247 women.
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
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 is one of the two first coffee varietals. Typica is the other.