a touch of honey in sweetness, lemongrass and black teas, fairly vibrant citric acidity.
Province is the Kanyege washing station site. At 1870 meters above sea level, Kanyege rests in the hills just above the Kanzu site, and the coffee they are processing comes from farms as high as 2000 meters. Farmers in this region are growing older Bourbon cultivars, and while Kanyege produces mostly wet process, they also produce a small amount of dry process coffee too. They are floating cherry and sorting by hand in order to remove the majority of underripe coffee, then employing more hand labor to sort out any potential defects after the coffee is washed. The extra care put into green coffee preparation is apparent when you see the coffee green and roasted, with very few inconsistencies physically or in the cup.
A delicate touch in the dry fragrance is articulated as cinnamon powder accenting caramelized sugars. Medium-light roasts have such a sweet aroma, browned sugar notes emanate from the steam, accented by a mild raisin note. The cup is very sweet and presents a brew that is balanced and nuanced as it cools. It shows a touch of honey in sweetness that alludes to wheat puffs when roasted light. Kanyege has slight herbal character that along with fairly vibrant citric acidity comes off like a mixture of lemon grass and black teas.
- Origin: Rwanda
- Region: Nyamasheke, Western Province
- Mill: Kanyege washing station
- Cultivar: Bourbon
- Altitude: 2000m
- Processing: Wet Process (Washed)
- Drying: Patio Sun-dried
- Sourcing: Sweet Maria’s