Unroasted - Rwanda Kivu

About the bean

Reports that Rwandan coffee could soon have its own geographical indication (GI) is great news for the country's producers. GI certification helps to develop the industry internationally, elevating the prestige of a particular region, its unique characteristics, and enhancing brand trust which, in turn, provides producers with higher incomes and opportunities for growth. Part of the country's GI project will focus on the western part of Rwanda, along the shores of Lake Kivu where our current Coffee of the Week is from.

The Karongi growing district, on the eastern shores of Kivu, is renowned for its lush, undulating hills and a serene and mesmerizing beauty. Small, women-led farms specializing in the cultivation of high-quality coffee from the Bourbon varietal are a strong presence. The typical cup is characterized by a complex sweetness and pleasant flavour with a distinctive malic acidity reminiscent of green apples, which adds a crisp edge to the overall taste. A consistent level of quality is a hallmark of lots from this area.

Our taste test proffered the expected malic acidity. A Full City or Vienna roast are a perfect match for this very flavorful coffee. The bean's sweetness holds at a darker roast, with a pleasing result neither bitter or smoky. 

GREEN APPLE. APRICOT. BROWN SUGAR.

QUICK NOTES

REGION: Karongi, Western Province
PROCESS: Fully Washed, Natural Spring Water
DRYING: Sun-dried 
GRADE: 1 (Specialty)
SCREEN SIZE: 15+
ALTITUDE: 1,707 to 1,981 masl.
VARIETAL: Bourbon

The Bourbon varietal has grown wild in Rwanda for more than a century. The flavour nurtured brings forward a deep, buttery, chocolate sweet character with an overtone of light fruit.

Roast recommendation: Full City to Vienna. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.