RUSTIC RAW SUGAR + TART BLUEBERRY | APRICOT, MANGO, CHERRY COLA + DRIED DARK FRUITS
A fruity and full natural from the new-to-us Kanyege washing station in Nyamasheke. Right over the hills from Kanzu, lies these hidden hills where smallholder farmers produce beautiful coffee at 1800+ masl. This dry processed lot impressed us with it's uniquely orange fruited goodness and very full body. Aromatics of rustic raw sugar and tart blueberry and flavors of apricot, mango, cherry cola, and dried dark fruits.
ORIGIN: Nyamasheke, Rwanda
ELEVATION: 1870-2000 masl
VARIETY: Heirloom Bourbon
PROCESS: Dry processed
TASTING NOTES: Rustic raw sugar, tart blueberry, apricot, mango, cherry cola and dried dark fruits
ROAST TYPE: Light/Medium
Tucked away in the Nyamasheke region of Rwanda's Western Province is the Kanyege washing station site. At 1870 meters above sea level, Kanyege rests in the hills just above the Kanzu site, and the coffee they are processing comes from farms as high as 2000 meters. Farmers in this region are growing older Bourbon cultivars, and while Kanyege produces mostly wet process, this 17 bag lot is a dry process lot. Dry processing (also referred to as "naturals") is when the whole coffee cherry is laid to dry with the seeds still inside. With all that fruit still intact, it can take 4 times as long to dry down, during which, fermentation does occur, having an affect of the coffee's cup characteristics. Dry process coffees tend to show more fruit forward flavors, bigger body, and milder acidity. The workers at the Kanyege site are floating coffee cherry before laying to dry, in order to identify and remove the under ripe coffee that floats to the top (often called "floaters").