Intense dry process, blueberry jam, maraschino cherry, natural dried stone fruit, dark spices and red wine accent. Light roasts yield a vibrant, citrus-like acidic impression. City to Full City.
|Processing||Dry Process (Natural)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||December 2019 Arrival|
|Bag size||60 KG|
|Appearance||.6 d/300gr, 15+8 Screen|
|Roast Recommendations||City to Full City|
Nyakarenzo is a coffee processing site in the Rusizi District, not far from some of the other coffee stations we buy coffee from in the southwestern part of the country. The processing site is much lower than the farms they buy from, which is a much friendlier trek for those selling coffee - downhill rather than up! Nyakarenzo sits at 1730 meters above sea level and they process both fully washed and naturals. They have a nice flat area at the station that seems to get ample sun for dry process coffee and works quite well for setting up and tending to the drying tables. This is also supposedly the first area coffee was planted in Rwanda, a local King buying seeds from missionaries. Unlike washed coffees where the cherry is removed and defects much easier to spot early, dry process coffees are in full cherry during the entire drying phase (roughly 3 weeks) which makes hand sorting during this time a little trickier. That said, the physical condition of the coffee looks pretty good considering, though we did see some partial quaker beans in the roasted coffee, as well as a few broca-damaged beans (usually presents as a tiny hole in the coffee). You can pick these out by hand if you want, or not. This review is based on an unsorted sample.
Nyakarenzo dry process packs a fruited punch, verging on wine-like intensity in the brew. The ground coffee has a smell of fruit juices, berry pulp and just an all-around dark fruited sweetness that is intense. The wet aroma hangs in the air with a waft of fruit punch that reminds me of red Hawaiian punch! The cup is incredibly complex and does not stray from the aforementioned adjectives. Light roasting yields a vibrant, citrus-like acidic impression, that in my opinion provides a necessary structure to prop up this coffee's unrefined, wild cup character. Flavor notes of blueberry jam and maraschino cherry lead into a finishing flavor that I can best describe as red table wine. Darker roasting brings about flavor aspects of natural dried stone fruit, fig jam and a chocolate low tone. Nyakarenzo is bodied and coats your mouth in a flavorful liquid that insures a lengthy finish. A must try for any fan of fruited, dry process African coffees.