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Rwanda Karenge Coffee Villages

Karenge has a structured brightness in the cup, with rindy citrus and lemon zest, and a bit of black tea-like bittering in the finish. This is a straight-forward Rwanda with a grain-like sweetness in light roasts that is like toasted rice or puffed honey wheat. A little more development brings about a flavor of maple cookie and toasted sugar. Fruit flavors are more apparent as the cup cools and are representative of dark dried fruits like date and raisin. City+ to Full City.
Out of stock
86.8
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Lot size 140bags/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 Full City is ideal. The brightness is rather tart at the lighter City roast level.
Weight 1 LB
Recommended for Espresso Yes
If you've been a customer with us for a while, you probably notice we carry coffees from a few of the same washing stations regularly. Coffee Villages is one of them, providing us with solid Bourbon coffee year after year. "Coffee Villages" is perhaps the oddest name I have ever encountered for a coffee mill ... odd in its blandness I suppose. Speaking with the owner I found that there was another mill with the name of the nearest town, so he felt he had to think up something else. Oh well. It is a private station located in the Eastern province, subdistrict of Karenge, with coffee farmers producing from 1600 to 1900 meters. The mill is owned by Tom Bagaza, who saw potential for quality coffee, buying the cherry direct from small farmers in this zone. The varietal is all Bourbon, and mostly the BM-139 type that does well in the Eastern soils. I found this coffee while cupping in Kigali and, despite the odd name, it was really nice. It's quite a bright coffee, and can stand up well to darker roasts, as well as the light ones where the brightness is most vivid. The Karenge station is traditional: a small 1 disc pulper as they use in Kenya, traditional fermentation, a long concrete washing channel to clean the coffee, and raised bed drying.
Coffee Villages is an approachable coffee - one that will satisfy those on the hunt for simple, yet refined cup characteristics. The dry fragrance is sweet with dry raspberry, powdered ginger, and a scent of fresh-baked brown bread with molasses. Darker roasts have more spice notes like clove and all-spice. In the wet aromatics there is intense dark malt sugar notes, and a pungent spice element that smells like root beer. There's a structured brightness in the cup, with rindy citrus and lemon zest, and a bit of black tea-like bittering in the finish. This is a straight forward Rwanda with a grain-like sweetness in light roasts that is like toasted rice or puffed honey wheat. A little more development brings about a flavor of maple cookie and toasted sugar. Fruit flavors are more apparent as the cup cools and are representative of dark dried fruits like date and raisin. The cup is really dynamic, clean, pointedly bright, and seems to improve even more with several days rest after roasting.