We have some scheduled site maintenance to take care of, so our shopping cart will be down for about an hour starting at 6am PST on Wed. 10/17. You can still window shop...you just won't be able to buy anything until around 7am. Sorry for the trouble and thanks for your patience.
Flavors of herbal and black teas, clove spice, Rooibos, caramel cookie, raw cane juice, molasses, and a dark berry note. City+ to Full City. Good for Espresso.
|Arrival date||June 2017 Arrival|
|Appearance||.4 d/300gr; 15+ peaberry screen|
|Roast Recommendations||City+ to Full City|
This is coffee lot incorporates peaberry selections from several coffee washing stations in Rwanda's southern and western provinces. Peaberries are an abnormaity that happens when only one of the two coffee seeds inside a coffee cherry germinates, and proceeds to mature inside the cherry as a small, rounded seed. They occur on every coffee shrub, but only in small amounts (roughly 5%). When we buy peaberry lots from a single farmer in say, Guatemala, the final bag count is usually only a couple bags due to the small farm sizes. But in Rwanda, we're buying from cooperative stations that collect coffee from hundreds to thousands of cooperative members, who between them, produce considerably higher volume of this small bean rarity. "Milles Collines", as Rwanda is commonly referred to, French meaning "the land of 1000 hills". The cooperatives who contributed to this blend are situated in the villages at the tops of some of these "collines", affording access to the higher elevation coffees, and offering ease of delivery for these coffee farm members.
When pondering what I consider to be common flavor characteristics of Rwandan coffees (at least a lot of them), tea and spice would be at the top of the list. This peaberry blend is a good example of those flavor characteristics, and both middle and darker roasting express aspects of herbal and black teas, and mix of dry spice accents. I also think of the syrupy sweetness that comes with being all Bourbon cultivars, especially in those lots grown at high altitudes, like the farms where this coffee comes from. The aromatic profile is built on a base of raw sugar sweetness, caramel cookie accents, and an interesting Rooibos note. Deeper City+ roasts show a fruited side as well, and flavors of dark berry come through with more detail in the brewed coffee. I really enjoyed drinking this peaberry in the City+ - Full City roast range, which really captures a foundation of unrefined sugary sweetness, like raw cane juice and accents of blackstrap molasses, as well as an undercurrent of blackberry syrup, top notes of herbal and black teas, and a clove spice note in the finish. It'd be a disservice to not mention chocolate too, especially at Full City, which acts as the mortar holding these layers of flavor together. Full City roasts make a wonderful Espresso, inky chocolate flavors gush, with waves of dark cherry, and specked by cinnamon and clove accent notes.