Sweet malted flavors, cocoa and hints of dried stone fruits
Ngoroero is a coffee processing site in Ngororero District within Rwanda’s Western Province. They produce mostly wet process coffee at this site, but also process a nominal amount of honey and natural process too.
Hundreds of farmers in the region deliver their cherry to the site where floatation and hand sorting are first employed in order to begin the grading process. The whole cherry is then run through the de-pulping equipment before being laid to dry with much of the fruit still on the seed. This is honey processing, the term coined after the golden hue of the fruit once dried.
The cups tend to have weighty mouthfeel, rounded acidity (if not muted) and often impart some fruited flavor characteristics. Caramel, cocoa powder and a hint of fruit come from the dry grounds. There’s a bit of citrus peel and dried pineapple. While honey process, with the fruit pulp left on during drying, has more rustic character than a full wet-process coffee, they often express like this Ngororero. It’s balanced, complex, moderate in acidity and fruit.
- Origin – Rwanda
- Region – Ngororero, Western Province
- Altitude – 1600-2000m
- Cultivar – Bourbon
- Process – Honey process