Nyungwe decaf has bittering and sweet aspects of burned caramel up front, chocolate swirled wheat bread. impressive molasses-like sweetness, and body. City+ to Full City. Good for espresso.
|Processing||Wet Process then SWP Decaf|
|Drying Method||Raised beds|
|Arrival date||June 2018 Arrival|
|Appearance||.6 d per 300 gr; 15+ screen|
|Roast Recommendations||City+ to Full City+|
|Type||Decaf, Farm Gate|
|Recommended for Espresso||Yes|
Nyungwe washing station is located in the district of the same name, straddling the southeastern side of Lake Kivu, in Nyamasheke, Rwanda. They've made many improvements to the station the past few years, including new milling equipment, allowing them to better partner with the some 2000+ small-holder farmers in the region (they operated at full capacity for the first time since the mill was built in 2006). The station sits at 1700 meters above sea level, and coffee is grown on up to 1850 meters. We purchased and sold this coffee as a single origin, non-decaf offer, and reserved a chunk for Swiss Water decaffeination as well. We figured the coffee's sweetness made it a good candidate for decaf, and think the final product proves that hypothesis to be correct!
The dry fragrance of City+ roasts have a chocolate wafer cookie smell, surprising sweetness, and malt powder accents. The wet aroma is much more bittersweet smelling, elements of hot cocoa come up in the steam, along with a grain-like, savory note. The hot coffee has the bittering and sweet aspects of burned caramel up front, and a chocolatey flavor close behind. As the coffee cools, a wheaty flavor comes up, and along with rustic cocoa tones, is a bit like chocolate swirled wheat bread. Dark cocoa notes are in full force at Full City, and I still find an impressive level of molasses-like sweetness, fading to chocolate malted grains in the finish. Full City roasts function really well as a bittersweet, and chocolately espresso.