Best in middle to darker roasting, layers of bitter to semi-sweet cocoa flavors, herb and black teas, barley malt, dark toffee, and pear juice. Dense mouthfeel. City+ to Full City+. Great for espresso.
Abangakurushwa is a coffee cherry collection site located in the Ruharambuga sector of the Nyamasheke district (Western Rwanda). They currently have just over 100 members, and are producing about 1 full container of exportable green coffee. The station is set up to buy whole coffee cherry from the families in the surrounding area, which they then process and dry onsite. They have two Penagos water conserving pulping machines which they use to remove the fruit and skin from the coffee seeds, which are then fermented overnight to breakdown/remove the sticky mucilage layer, and laid to dry on raised beds. We've visited the station in 2015 and 2016, and this is our first 50 bag purchase from Abangakurushwa.
At City+ roast level, the dry fragrance of Abangakurushwa displays a sucanat-to-panela sugar sweetness, with dry black tea leaf, and honey cookie accents. The wet aromatics aren't quite at the level of sweetness as the dry fragrance, City+ and Full City pushing the most developed sugary content, the latter showing expressions of high % cacao bar, and a pungent burned caramel scent on the break. The cup has a nice acidity level, not too bright, but adding structure to raw sugar base, and subtle top notes. It doesn't show it's best at City roast, but City+ and Full City cup very strong, intense bittersweet cocoa flavors with fruit juice like sweetness underneath. A cooling cup shows notes of barley malt, dark toffee, herbal and black teas, and bittering roasted cacao nib in the finish. We roasted one batch just outside of 2nd snaps, and were surprised at the level of sweetness: big layers of bitter to semi-sweet cocoa, but backed by an almost fruited sweetness akin to ripe pear. Full City and Full City+ roasts make incredible espresso, syrupy mouthfeel and dark chocolate, with subtle fruit notes at the edge.