DAILY ROASTED, FRESH SINGLE ORIGIN !! RWANDA - AFRICA Single Origin, 100% Rwanda Arabica BeansPackage: Heat Sealed Ploy Bag with valve 5 lb 10 lb ( 10 lb orders ship in 2 qty 5 lb Bags )Weight Available in: 5 lb, 10 lb (Choose option above)Grind (Choose Option Above) Available in: Whole Bean, Espresso (Fine), Drip (Coarse), French Press (More Coarse)Roast: Light, Medium, DarkBody: Creamy Acidity: CitrusCupping Notes: Caramel, Nutty, Citrus, Floral finish INFORMATION These beans brew a delicate cup with pleasant, citrus notes. You can enjoy that under a nice, rich aroma. If you want your coffee to taste a bit stronger, go for a slightly finer grind than usual with these beans. Additionally, you could up the coffee to water ratio a bit to achieve your preferred strength. Across the board, Rwandan growing regions tend to have nice, high-altitudes with nitrogen-rich volcanic soil. Origin: Inzovu What makes Rwanda Inzovu coffee so special is that it’s produced by over 25,000 smallholder coffee farmers. Where the majority of the farmers only have around about 200 trees each to look after. The coffee production in Rwanda has seen exponential growth, benefiting the countries economic well-being. Due to the popularity and quality of this coffee, over the last several years the price paid directly to the farmers has significantly increased. The Inzovu is a special project where only specially selected lots are combined together in order to supply roasters with a consistent specialty quality coffee available in larger volumes. The coffee it self is grown in fertile volcanic soil. The altitude ranges from 1200 to 1800 meters above sea level across all of the farms. The harvest takes place from May all the way through to July. After the cherry has been harvested it is then brought into a washing station, for processing. The coffee is graded, milled, hand sorted and sun dried on tables. Inzovu comes from a number of different wet mills including Coffee Vilages, Gasange, Gitesi, Izere, Karama, Kigembe, Kirezi, Mahembe, Mayogi, Mukindo, Mutovu, Mwasa and Nasho. This is a washed lot meaning that after the cherry is harvested, immature green cherries are picked out and over-ripe cherries are separated in flotation tanks. Pulped parchment is fermented for 24-48 hours depending on the local weather conditions at the time. Then the clean, washed parchment is set aside for drying. All the coffees are dried on raised beds anywhere from 15-22 days prior to dry milling in Kigali. To understand this coffee, you need to know where and how it is grown. The Rwandan coffee that is gaining global recognition for its high quality is generally from on farms located on mountainsides between 5200 and 6500 feet above sea level. However, the bulk of the farms are still located in the 4,000 to 6,000 feet range. The high altitudes, volcanic soil, plentiful sunlight and equatorial mists favor Arabic growth. The plants flower in September and October, and they are processed from March to July. In Rwanda, the vast majority of the coffee is fully wet processed. This is a more recent development in the coffee industry there but is largely responsible for the increase in production volume and quality. Unlike in other parts of the world, these washing stations are not linked to massive coffee estates to process everything in house. Instead, these washing stations cater to a number of smaller farmers who often grow coffee in addition to other crops. The process is also referred to as fully washed or double washed. It involves soaking the beans twice, and is much more widespread in Africa than it is in other regions such as Latin America. Wet processing is best suited for complex flavor profiles and is responsible for the noticeably clean, bright and fruity notes that Rwandan coffee is now known for. The favorable climate plus the high-quality processing makes for some seriously delicious coffee. Across the board you can expect a rich, creamy body with a buttery overtone and caramel aftertaste. As far as flavor, your tastebuds will delight in the bright, citrusy flavors accompanied by floral or fruit notes. On top of that baseline, Rwandan coffees often introduce several layers of complexity. So you could be surprised with anything from notes of clove or cinnamon to nuttiness and white chocolate. You may even detect some dates or plum notes. Plus, on top of it all, the aroma carries hints of orange blossom and lemon. Cupping Notes are gathered by using the cupping method to get a general idea of what natural flavor notes a coffee contains. Flavor profile will vary widely between different brewing methods, equipment, temperature, extraction times, water quality and roast profiles. For Best Results it might be necessary for the coffee to degas 24 - 48 Hours (some even longer) when it arrives at your location to release trapped gases from within the beans which is a result from the roasting process. As always if you Have any Questions or Concerns Feel free to Reach out to us.