Rwanda Kawa Yacu

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Clean
  75
• Bright
  65
• Floral
  25

This special lot comes to us from the Women Coffee Extension (WCE) at the Mbizi Coffee 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.. Founded in 2017 by Aline Christine and Odette Uwamariya, the WCE is a women’s coffee cooperative focused on creating a space for female specialty coffee producers to have a stronger voice in Rwanda coffee production. Today, the WCE has over 700 female coffee producer members!The WCE is focused on educating and empowering their members. They offer services such as family planning, nutrition programs, agricultural practices and even providing cows and goats to their members. These initiatives have changed the lives of many of their members. Coffee production has increased from 3 kgs to 4 kgs per tree. The washing station moved from producing 3 containers to 6 containers of green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft..Looking forward, WCE has goals to continue to expand programs for the benefit of their members. They are currently working on Rain Forest certification in order to increase the premium of their coffee. In the future, they have goals to provide cows to all of their members, cover health insurance for a majority of members, build a sewing center for young people in order to create new jobs and even build a Nursery School to help the kids in the area, to name a few! VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Region: Karongi District, Western Province, Rwanda Process: 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. Notes of Apricot, Black Tea and Cranberry flavors with high sweetness, average bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and very high acidityAcidityThe 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.. Elevation: 1850-2200 Light RoastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. Harvest: February - July