Kayanza cups fantastic at City+ with notes of spiced apple cider (clove and all-spice), and candied citrus peel. Citrus notes of white grapefruit and a mandarin build in the cooling cup. Black tea fills out the profile and helps define acidity too. City to Full City. Good for espresso
The Mpemba cooperative acts as a collection posts for cooperative members, where coffee cherry is delivered and processed. Mpemba is one of several coops, all part of a larger association that was put in place to assist with marketing their coffees, handling cash flow, and general business organization and record keeping. This association has 57 stations in total operating in the Kayanza district of Rwanda. Hand sorting is intensive, and farm workers start sifting out under and over ripe cherry on delivery. Sorting of the parchment coffee continues at the drying tables, and then the green coffee is sifted through once again after dry-milling. This is the first year we bought coffee from this group, impressed by both the initial samples we cupped and by our visit to the coop late 2014.
The dry fragrance is perfumed with floral sugar mixed with vanilla pudding sweetness, and a mix of cinnamon and all-spice. Baking spice and dried florals intermingle throughout the profile, and construct a complex profile, both aromatically and in the cup. Adding hot water drives up aromatic intensity, creating an alluring mix of caramel-cinnamon sauce and vanilla frosting. The cup is fantastic, and at City+ has a nice flavor of spiced apple cider (clove and all-spice), and the tartness of candied citrus peel. As the coffee cools, citrus flavors gain prominence, white grapefruit and a mandarin note. This coffee has a distinct black tea flavor too, like Lipton tea with lemon, and the acidity is quite tannic yet refreshing. This coffee shows very well at City and up to about Full City, with anything deeper overshadowing complexity with roast tones.