Description
100% Bourbon and our first full natural Rwanda!
Wonderful aromatics and taste – a very cool coffee for the natural processed more fruit forward coffee fans.
Only the best cherries from identified farmers are received at Manyana coffee washing station where by coffee undergoes proper sorting to remove all the defects. Once sorting is completed, the coffee is floated in appropriate tank where all floaters are removed and the coffee at the bottom (red cherries with high density) is kept. Drying takes place on flat tables with close-knit wire mesh and on shade net to ensure high quality. Cherries are kept sorted while drying them. Cherries under drying process are turned every 30-40 minutes thus each table has an allocation of two casual staff to monitor. At the peak of the sunshine, coffee is hipped in the middle of the table to limit cells damage by excessive heat and avoid accelerated drying. This process takes between 3-4 weeks to reach the green bean moisture content of 11.5% then coffee is bagged and stored.
Beautiful prep – Coffee is repeatedly selected and sorted for defect: first at home by farmers who separate defective cherries before being paid for their weight, and being re-controlled at coffee washing station by quality controller, the cherries are then “floated” put into a tank where defects and bug damage will cause defective cherries to float to the top, and separated with the best cherries(red cherries with high density) then the best cherries are transferred to the drying tables within the same day of harvesting.
Tasting Notes: This is a light to medium roast coffee, a good one to keep before 2nd crack. Lighter roasts will have some lemony acidity, strong red fruit tones and hints of a nice chocolaty factor – winy, fruity and floral. Medium roasts are smooth as can be with a stronger chocolaty tone and fruity highlights. We thought the best roast point was in the medium area, about half way between first and second crack; exotic but not overly acidic. Pushing second crack to touching it gives it a bigger body and hardly noticeable acidity, still a touch of a fruit note but pretty mellow. It will start picking up a smoky/roasty tone once you hit 2nd crack.
Roasting Notes: A bit higher chaff being natural processed but a beautiful screen that roasts pretty even comparatively to other very fruit forward naturals. Any signs of second crack, cool it out right away. If the cup is too sharp tasting, give it a couple day setup, gets nice and smooth.
phkalevi (verified owner) –
This was a fantastic batch of coffee. Blueberry sang through it without coming across as overpowering. There is a note from Burman that was hugely helpful stating it should be let to outgas for at least 2 days after roasting. This was important as drinking the day after the roast lead to a very sharp cup of coffee but it mellowed out well after that. I hope to see more of this in the future.