Rwanda Mbizi

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Clean
  80
• Bright
  35
• Floral
  25
• Sweet
  25

Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Citrus, brown sugar, sweet tea. In the Cup The care and attention given this coffee is evident in the intense sweetness that dominates the cup profile. This is a separation lot that features only the densest, ripe fruit. Rwanda is one of the few producing countries still growing the heritage BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. varietal almost exclusively. The distinct citrus and brown sugar notes that emerge as the cups cools are characteristic of the varietal. Overall, this is a round, sweet, and juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. coffee that excels in a pour-over preparation or as a brighter single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. espresso. Origin and Producer Ripe cherries are carefully selected, first by hand and then by floatation in clean water tanks at the Mbizi washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.. The cherries are then de-pulped and dry fermented for 12-18 hours. After fermentation the coffee is washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. with clean high pressure water in grading channels which also serve to further sort the coffee by density (the denser beans being of the highest quality selected for this microlotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional.). The coffee is then dried in the sun on raised beds for 14-21 days depending on climatic conditions.