Rwanda Karenge Coffee Villages II

The cup has a structured brightness with an 'orange and spice' character, with black tea-like bittering in the finish. As it cools the cup opens up to a new set of flavors; black cherry and baked apple, cola, caramel, cranberry. This coffee turns noticeably sweeter with a little more roast. The cup is really dynamic, clean, pointedly bright, and seems to improve even more with several days rest after roasting. City+ to Full City.
Out of stock
87.7
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Dec 20 2012
Lot size 80bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .4 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
Coffee Villages is perhaps the oddest name I have ever encountered for a coffee mill ... odd in its blandness I suppose. I visited in the harvest for this current crop, and 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.
The dry fragrance is sweet with butter caramel candy, a hint of banana, molasses, fresh-baked brown bread. In the wet aromatics there is intense dark malt sugar notes, plum, pungent spice and in the lighter roast a sage blossom honey. The cup has a structured brightness in the cup, also with an 'orange and spice' character, with black tea-like bittering in the finish. As it cools the cup opens up to a new set of flavors; black cherry and baked apple, cola, caramel, cranberry. This coffee turns noticeably sweeter with a little more roast. I felt that City roast was rather austere, minimal, spare, and the brightness quite tart. City+ roast, with more development after 1st crack highlights more of the honey-vanilla character and the brightness seems more integrated. Full City was wonderful of course too! The cup is really dynamic, clean, pointedly bright, and seems to improve even more with several days rest after roasting.