Jasmine flowers, cedar, cocoa
Intense aromas of jasmine flowers introduce the sensory analysis of this coffee, which reveals in the cup a unique aromatic and flavor complexity with citrus notes and a smooth cocoa finish
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Nyamasheke smallholders
The coffees in this lot come from the western district of Nyamasheke, in plantations located up to 2200 meters above sea level, owned or managed exclusively by women of the Abadatezuka Cooperative. Thanks to participation in the consortium, these women receive an additional premium for the coffees they produce, which allows for greater economic income and therefore a more satisfactory standard of living for them and their families.
Rwanda
The nation, also known as the “Land of a thousand hills”, enjoys a geographical and meteorological position, ideal for the cultivation of coffee, which from the early 1900s slowly developed in the province of Cyangugu, and then extended to other areas of the country .
Since the 1990s, thanks to foreign aid and investments, it has been possible to create new communication routes and set up consortia and structures for coffee processing; thanks also to the commitment and competence of its farmers, coffee production has increased to the point of becoming the most exported raw material. Currently the country produces excellent quality coffee and some of the most excellent Specialty Coffees in the world, in which the sweet, fruity and floral aromas typical of these lands can be recognised.
Nyamasheke
Rwanda is divided into five provinces; our batch of coffee comes from the Western Province, which includes the coast of Lake Kivu, which is in turn divided into seven districts: Karongi, Rubavu, Rusizi, Ngororero, Nyamasheke, Rutsiro and Nyabihu. Just south of Nyamasheke is Nyungwe Forest National Park, one of the country’s largest montane forests, home to enormous biodiversity. Although coffee production occurs throughout Rwanda, Western Province enjoys higher elevations that make its coffees unique and sensory complex.
Bourbon
In the early 1700s, French missionaries introduced the Typica variety from Yemen to the island of Bourbon (present-day La Réunion); the spontaneous mutations that occurred in the new soil caused the plants to flower and fruit more productively, which facilitated its spread to Brazil and other parts of Central and South America, as well as to the African continent, particularly Rwanda. Bourbon is a coffee of high quality and extreme sweetness, the most famous among the varietal descendants of Typica.
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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