Rwanda Kanzu Bourbon

John's been roasting coffee all day! One of the coffees that just got bagged and ready is Rwanda Kanzu Bourbon.



This 100% Bourbon comes from Kanzu - in the Southwestern portion of Lake Kivu. Coffee cherry is brought down to this station from hundreds of small farmers. Depulping is done by using disc depulpers, and then the beans are fermented for about 24 hours and washed in long channels. After soaking, the coffee is laid out to dry on raised beds, which facilitate airflow and ultimately allows for moisture to dissipate efficently.

In the cup it's plum, black currant and raisin with a red honey and hint of brown sugar sweetness. Bourbonified goodness!

Rwanda Nyamasheke Karengera

First batch at caffe d'bolla: Rwanda Nyamasheke Karengera.

Karengera is a coffee washing station in southwestern Rwanda. The town and mill of Karengera is in the Nyamasheke district that lies near Lake Kivu, and the borders of Burundi and Congo. There have been many top lots from the washing stations in this area, and this was a favorite of our buyer when he was there for this harvest.

In the cup it's honey, caramel, and macadamia with tart and sweet highlights throughout. A wonderful Rwanda offering!

Rwanda Nkanka Kinyaga

New on the siphon, and also available Whole Bean at caffe d'bolla right now: Rwanda Nkanka Kinyaga.

Kinyaga is a cooperative coffee washing station located in the Nkanka area of Rusizi, Western Rwanda. With this lot, the farmer received 64% of the price paid, which, when you consider the dry-milling, transport, and export costs, is a higher stake than we have been in many places. That's sustainable agriculture in a broader sense of the term.

In the cup it's peach and a dry hoppy-ale-like presence with a light brown sugar sweetness and berry aromatics. Clean. Snappy. Pure pleasure in a cup.

Rwanda Jomba Vunga

New at caffe d'bolla! Fresh out of the roaster, and currently available Whole Bean: Rwanda Jomba Vunga!

Vunga cooperative is a washing station in Jomba, Nyabihu, Western Rwanda. The Vunga station is at 1463 meters, with coffee coming from the surrounding hills ranging from 1700 to 2100 meters. The area borders the Virunga national forest, which has a healthy mountain gorilla population, and is just a couple hours from the borders of Uganda and DRC.

In the cup it's mandarin orange sweetness with orange zest with hints of spiced apple and cinnamon. A wonderful balance of sweetness and bright fruited cup flavors.

Rwanda Kibuye Gitesi

On the Siphon right now we have Rwanda Kibuye Gitesi.

Gitesi is located in a beautiful area in Rwanda at 1740 meters. It was started in 2005 and continues to grow in size each year. Currently, 1,830 farmers contribute their coffee cherries to Gitesi. They are paid an additional dividend based on their performance for the season. This fosters a great relationship which produces better coffee and better wages.

In the cup it's Mandarin orange, apricot, and hints of floral with a pure clean sweetness. As it cools, a honey clover essence emerges with lingering floral and sweet citrus notes. Amazing!

Revisiting Rwanda: Siphon Techniques

John says...

Today I am testing the Rwanda Kinunu.
This coffee was roasted 6 days ago at a City+ roast.


Test 1:
Grind at 4 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.

Test 2:
Grind at 2 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.

Results.

Both the aromatics and coffee on Test 1 were slightly sweeter. A little more fruit and citrus note.

In the middle of the cup, Test 2 tasted more complex. It was a collection of flavors coming together vs. a layered effect of lighter and brighter vs. wood and nut/spice.

The finish in Test 1 was superior.

Preliminary Conclusion:
Do same test on Panama Carmen Estate and see if the results are similar, or is the method entirely coffee dependant?

Stay tuned...