Rwanda Gakenke Ruli

Ruli has pungent fruit flavors in the cup, with papaya, pineapple, and a bit of grapefruit. The sweetness is like cane sugar, with a heavy black tea note. There's a tartness in both flavor and acidity, like a sweet lime, or even tart lemonade (and really with the tea it's like Lipton iced tea with lemon). City+ and Full City roasts see fruits ranging from fresh stonefruit to tropical. Body is slightly bolstered, though it's not a bodied coffee per se, but rather middle-weighted. Acidity is tartaric, with a brilliance that is mouth refreshing.
Out of stock
89.5
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Jan 17 2014
Lot size 66bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .2 d/300gr, 15+ Screen
Roast Recommendations City to City+ roasts were our favorites showing the most complexity, but even Full City is quite nuanced. Best before any 2nd crack.
Weight 1 LB
The last of this year's Rwanda offerings to post to SM is this coffee from the Ruli Cooperative of the Rulindo District in the northern region. Ruli has really great altitude, with the majority of farmers sitting just below the 2000 meter range. It's a dizzying height, and the Bourbon stock that is grown in the area does quite well at this elevation. Farms are tiny, most counted not by land area but number of trees, something unimaginable in areas like Central America, where even the smalls farm would have many hundreds or thousands. Here they might have 50 trees, or 100. There are hundreds of contributors to the Ruli washing station. And as you can see from the pictures, The coffee is sorted in the shade (called "skin drying") before it is moved to the raised beds in the sun. In the heat of the day the coffee is covered, to avoid rapid drying which cracks the outer parchment layer. This manual sorting method helps to reduce the chance of the potato taste defect appearing, and improves overall cup quality and consistency.
It's been a refreshing year for us with Rwanda coffee, all lots have been so different from each other, and Ruli continues the streak of uniqueness. It boasts a fruited, herbal profile, with allusions to loose leaf tea and pectin sweetness permeating through aroma and cup. The dry grounds have a strong smell of Earl Grey tea, spiced and sweet, and a hint of vanilla bean. A scent of cooked fruit comes up off the wet grounds. It's like date sugar mixed with heavy cream and vanilla. Breaking the crust releases a floral note, like butterscotch syrup. City roasts have pungent fruit flavors in the cup, with papaya, pineapple, and a bit of grapefruit. The sweetness is like cane sugar, with a heavy black tea note - not so much tannic in mouthfeel, but actual black tea flavor. There's a tartness in both flavor and acidity, like a sweet lime, or even tart lemonade (and really with the tea it's like Lipton iced tea with lemon). City+ and Full City roasts see fruits ranging from fresh stonefruit to tropical. Body is slightly bolstered, though it's not a bodied coffee per se, but rather middle-weighted. Acidity is tartaric, with a brilliance that is mouth refreshing. Like all the other Rwandas on our list, this lot of Ruli is complex, dynamic, and makes an excellent brewed cup of coffee.