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RWANDA
Rwanda, also known as the Land of a Thousand Hills, is positioning herself as a world-class specialty coffee origin and her reputation for special quality and unique characteristics of delicious flavours back this up. Each coffee bean is a testament of the resilience and commitment of the Rwanda people, choosing to look beyond the tragedy of 1994 Genocide when nearly 1 million were killed and an estimated 2 million Rwandans were displaced and became refugees, leaving a broken country and vital coffee infrastructure wrecked - a story lived and told by our valuable producer partners.
Through strong government reforms, Rwanda has fast revived from this inconceivable ruination and, her people, with such optimism and confidence, continue to work and believe in a better rewarding future. Despite of the Potato Taste Defect (PTD) a known defect in the coffees from the Great Lakes region being one of the major obstacles facing the absolute embrace of Rwandan coffee, The Rwandan Producers constantly, among other measures, invest in the processing methods to insure any and every suspect bean is removed before the coffee reaches the dry mill.
Our invaluable exclusive partnership, but most of all, the close relationship with the incredibly dedicated generational Coffee family based in the Lake Kivu region has so far guaranteed some of the exceptionally cleanest, most dynamic, and highest-quality micro lots. Our concerted efforts in repeated prudent testing and analyzing various samples of the green beans has proven rewarding with rich creamy bodied, silk textured, high and bright acidity profiles!
Let’s share these very finest with you!
WAKANDA
Region: Lake Kivu
Variety: Red Bourbon
Altitude: 1,700- 2,100 M.A.S.L.
Process: Fully washed
Aroma: Green grapes
Flavour: Plum, Berries, Green apple, Chocolate, Black tea, Herbal, High sweetness
Body: Medium, Velvety
Acidity: Low, Pleasant
Note: Different roasting profile produces distinct flavour notes.
Availability: In Stock
Named after the imaginary African nation that features in the movie, 'Black Panther', the coffee bean reminds us of Rwanda. One of the fastest developing East African nations, its resolve to ride on the winds of development are reflective of its resilient spirit.
The “Wakanda” coffee cherries are grown at altitudes ranging from between 1700 and 2100 masl. Once collected, the cherries are floated by water in the floating tanks before passing through a Mckinnon disc pulper and then transferred to fermentation tanks where they undergo 14 hours of dry fermentation. The coffee is then sorted in density grading channels by enough clean water where we do separate coffees by three qualities that is Grade A, B and C.
Those different qualities are moved separately to be sorted again at the pre-drying tables and then transferred to raised African beds to dry for 16 to 20 days. When dried, these coffees are well kept and wait for time to be hulled and being sorted by experienced women before being packed in Grainpro and Jute bags for export. During this entire process, there is deliberate effort to avoid the feared potato defect by tirelessly sorting and floating the cherries after receiving them at the washing station and later the beans on the raised beds.
This lot is composed of Grade A only - high quality dense coffee.
Today, Rwanda boasts to be one of the biggest sources of exciting coffees in East Africa. The exceptionally fertile Lake Kivu region offers some of the most flavourful, delicate and complex coffee profiles. We celebrate their unwavering dedication to progress and journey to transformation! And for this, we say URAKOZE (THANK YOU in Kinyarwanda - Rwanda’s official language).
BIRNIN ZANA
Region: Lake Kivu
Variety: Red Bourbon
Altitude: 1,700 – 2,100 M.A.S.L.
Process: Natural
Aroma: Fruity, Ripe strawberry, Cacao nibs, intensely sweet scent, Light spices
Flavour: Banana, Cacao, Red cherry, Red currant, Gingerbread, Cinnamon, Honey, Kyoho grapes
Body: Smooth, Medium
Acidity: Malic-lactic, Medium
Note: Different roasting profile produces distinct flavour notes.
Availability: In Stock
Muraho! (Hello in Kinyarwanda - Rwanda’s official language)
Named after The Golden City, the capital of the imaginary African nation that features in the movie, 'Black Panther', this coffee represents reminds us of Rwanda which against all odds is striving to be a true representation of Africa’s future. One of the fastest developing East African nations, Rwanda is positioning herself as a world-renowned specialty coffee origin.
We bring you the Birnin Zana, a natural processed lot that is sourced from one of our favourite places, the Lake Kivu region, Western Rwanda, growing at altitudes between 1,700 and 2,100 metres above sea level.
When the ripe cherries are received at the washing station they are sorted and floated to ensure consistent and good density beans are separated from the others. These beans undergo intense sorting at the pre-drying tables and are later dried on the raised African beds for 25-30 days. This coffee is then carefully stored in optimal condition before being hulled and sorted by well-trained women and packed in GrainPro and Jute bags ready for export.
Through your support, you are uplifting the hearts of these wonderful people of Rwanda as they continue to rebuild and transform their communities for a brighter future!
IZUBA
Region: Lake Kivu
Variety: Red Bourbon
Altitude: 1,700 - 2,100 M.A.S.L.
Process: Natural
Aroma: Ripe berry, Prune, Candy, Cacao, Intensely sweet
Flavour: Prune, Raisin, Blueberry, Cacao, Honey, Juicy mouthfeel
Body: Medium
Acidity: Malic-latic, Sparkling
Note: Different roasting profile produces distinct flavour notes.
Availability: Limited Stock
Murakaza neza (Welcome in Kinyarwanda)!
Rwanda, also known as the Land of a Thousand Hills, is positioning herself as a world-class specialty coffee origin and her reputation for special quality and unique characteristics of delicious flavours back this up.
We bring you the Izuba (means sun in Kinyarwanda), an anaerobic processed microlot that is sourced from one of our favourite places, the Lake Kivu region, Western Rwanda.
Grown at altitudes between 1,700 and 2,100 metres above sea level, the carefully selected ripe cherries are collected at the washing station where they are sorted and floated to ensure consistent and good density beans are separated from the others. After another rigrous sorting exercise on the pre-drying tables, the cherries undergo 60 hours of anaerobic fermentation in tanks where the coffee starts to achieve the a distinctly exciting flavor profile.
From the tanks this coffee is dried on the raised African beds for 25-30 days. Once dried, the coffee is well kept and stored in good conditions before being hulled and sorted by well-trained women and then packed in GrainPro and Jute bags ready for export.
We are delighted to share wth you this remarkable coffee!
