Roasted for Filter
Origin: Rwanda, Nyamasheke District, Rugali Washing Station
Elevation: 1450 - 1600 masl
Varietal: Red Bourbon
Process: Anoxic Washed
Notes: Creme Brulee, Candied Lemon and Apricot.
This beauty is one of a pair of stunners we recently acquired from the Rugali Washing station, in the northern Rwandan District of Nyamasheke. One washed, the other natural.
We're calling it Lemon Head, because of the awsome, sweet, candied lemon flavour so apparent in this experimentally proccessed micro-lot (the other beauty, Jelly Baby, you can read more about here).
The Anoxic or Anaerobic proccessing gives a balanced coffee, with enhanced fruity flavours, a creamy body, with mellow but juicy acidity. For the very brief decription of this method: whole cherries were fermented in a sealed environment where the oxygen was removed (hence the term anoxic - meaning free from oxygen). This basically provides two things: firstly, a sterile and controlled environment for the cherries to ferment in, which gives the farmers more control over the outcome of the processing. And secondly, the cherries are able to soak in their own slowly decomposing juices, which provides a ton of epic flavour.
Processed by Muraho Trading Co., inspired and imported bythe good folks at Raw Material. These micro-lots are mind blowing when it comes to flavour, add a ton of value to the origin side of the supply chain, and give producers far more control when it comes to the final product.
So it’s a win-win, for everyone.
And for the geeks out there we’ve outlined a few more specifics about the processing below:
- The cherries are picked and sorted - to remove floaters and underripe cherries.
- These clean cheries are then placed into a fermentation tank, with a large plastic sheet covering them.
- Cool water is then poured over the plastic sheet, the weight of which forms a seal and creates a vacuum as the air is pushed out of the bottom of the tank.
- The crux or the genius of this method is the water. While it creates the vacuum it also acts as a kind of buffer as it helps to maintain a stable environment for the coffee cherries to ferment away in peace. The temperature of the water layer is monitored closely and maintained at a constant 29 degrees celsius. Drawing the excess heat away from the fermenting pile of cherries, and allowing for a prolonged two days fermentation.
- After these two days the cherries are then removed, rinsed, and depulped before going through the washing process, dried for three weeks in full sun.
All this means that the final result is a 'washed coffee' with more intensely fruity flavours. We've found it to be incredibly sweet, with a far silkier or creamy body than you can otherwise find in East African coffees which can be very intense in acidity.
Both Lemon Head and Jelly Baby exhibit a ton of sweetness, and flavours we’d mostly associate with candy or desserts, and have lovely, well balanced acidity.