About the bean
It's been a long, long time since we've been able to include beans from Rwanda in the mix. Beans from here simply disappeared from our supply options, hence their lack for several years. But they're back thanks to new sources of our favourite provision in the world, that being coffee.
Like the last time we enjoyed beans from Rwanda, our current crop is from the region of Nyamasheke, which is close to Rwanda's legendary Nyungwe Forest National Park - the largest remaining tract of montane (mountainous) rainforest in East and Central Africa.
Our new pleasure of Rwandan beans is sourced from the Kanyege Central Washing Station (CWS), located on the steep slopes of the Nyamasheke District area. Kanyege is perched at 1,920 metres above sea level and processes beans grown as high as 2,100 masl. Hot days cooled by temperature dips at night, in combination with the area's elevation, produces a mature coffee cherry that ripens with a higher sugar content than lower-grown coffees. Kanyege is known for some of the best offerings Rwanda has to offer and is a part of Rwanda’s Sucafina Farm Management Project.
Rwanda Kanyege Nyamasheke
REGION: Western Province
WASHING STATION: Kanyege
PRODUCER: Smallholder farmers
DRYING PROCESS: Raised beds
ALTITUDE: 1920 masl.
SCREEN SIZE: 15+
Caramel, toffee, cherry. Citric balanced acidity. Silky body and sweet aftertaste. Nice balance for French press; a particularly good pourover brew.
Roast Recommendation: Go lighter for complexity, darker for a flavorful shot of espresso. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
About the bean
We have long wanted to try coffee from Bolivia and, finally, our ship(ment) has come in.
Referred to as the Tibet of the Americas, Bolivia is the most isolated of the Andean nations. Its diverse landscape ranges from high-altitude mountains to jungles teeming with wildlife. Visitors treasure Bolivia for its lively culture steeped in tradition, as well as its numerous attractions ranging from Inca trails to fossilized dinosaur footprints (the world's largest collection). Of special interest is the spectacular Salar de Uyuni, the largest salt flat (10,582 sq km) on earth, with a surface resembling mirrored glass when wet. Other "attractions" include the notorious Death Road - a 64km route, with a 3,500m descent, that draws thrill-seekers at their peril.
Bolivia isn't as well known for its coffee, yet; although the country certainly has what it takes to become a producer of note thanks to that magic bean combination of elevation, fertile soil and consistent rainfall. Driving the industry's momentum is a growing cooperative movement (and the broad benefits of more money in the hands of growers), and the country's move into specialty labelling (Fair Trade, organic and shade grown).
Discover this rare treat.
Source: Asociación Integral de Productores Ecológicos de Pumiri (AIPEP)
Process: Washed Arabica
Varieties: 30% Typica, 25% Caturra, 20% Catuai, 15% Castillo, 10% Mundo Novo
Altitude: 1300-1550 masl.
Certifications: Fair Trade and Organic - IMO Control since 2002
SHG: Strictly High Grown; same as Strictly Hard Bean/SHB. High grown, usually denser and higher quality than a Hard Bean (HB) or High Grown (HG). These beans are grown above 1,200 masl. (metres above sea level).
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.
At a light roast (American brewed in a V60 pour over), the Bolivia offers a pronounced sweetness. A smooth mouthfeel with a medium-light body, the cup delivers a range of chocolate flavour from milk to salty caramel.
At a darker roast just shy of Full City (brewed in a French press), the bean's chocolate character really hit the mark; light in the mouth but richly flavorful. This gave us our best impression - a very nuanced cup, strong in personality; an excellent combination.
As a latte at a Full City profile, the Bolivia produced a standout specialty brew - bold and tasty.
When we roasted darker (Vienna brewed as a pour over), the Bolivia's character changed quite a bit: a hard-to-miss licorice underlay that carried to a burnt finish.
Roast recommendation: Light for nuance and medium-dark for chocolate gold. Clearly, we were sold on the Full City profile. Home roasters tell us they really enjoyed a "velvety" result at a City roast. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Our warehouse is moving! This bean should be available again after April 1. Stay tuned!View full product details
About the bean
We're thrilled to welcome this natural Brazilian to our inventory. Our former in-house beans expert, cupper and roaster, Priscila Fonseca, has a family tie to this particular Brazilian - it's from her family farm!
Monte Verde farm is located in the south of Minas Gerais - the big wheel on Brazil's coffee producing campus - in the municipality of Santana da Vargem. The farm grew and modernized under the innovative eye of the family's matriarch, and all who work here are treated like family. Two sons, daughters-in-law, grandchildren, along with collaborators have taken Fazenda Monte Verde and Fazenda Nevada (another farm in the municipality of Campanha) to where they are today. The greatest of care during harvest and post-harvest is evident in the cup.
This pick represents the flavours of southern Minas Gerais and was produced by Danielle Fonseca and Ana Elisa (Ana also runs a farm in Santana da Vargem with her brothers Wander and Wagner).
Pictured are Danielle and sister Priscila. Granddaughter and coffee farmer's daughter, Danielle Fonseca started managing the family farm with her father in 2016. When her parents moved to another city and Priscila moved to Canada, she took over management of the farm by herself. She works tirelessly to implement sustainable practices and to improve post-harvesting methods so her coffee's special characteristics shine. Traceability of every step involved in harvesting is available for all lots produced by Fazenda da Serra.
Our favourite Brazilian.
Farm: Fazenda da Serra & Fazenda Monte Verde
Producers: Danielle Fonseca & Ana Elisa Inacio de Brito
Region: Sul de Minas
Sub-region: Santana da Vargem
Community: Serras de Minas Group
Altitude: 900 masl.
Varietals: Mundo Novo
Screen Size: 15+
Drying Method: Sun-dried
Grain PRO: Yes
Direct Trade: Yes (bought directly from the farmer)
Cupping Notes: Chocolate, malt, sweet, peanut butter. Delicate body and nice aftertaste.
Roasting recommendation: Roast at a City or Full City profile to enhance body and sweetness. Lighter works very well. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.View full product details
About the bean
Strictly Soft (SS) | Fine Cup (FC)
The Swiss Water Process begins with pure water and ends with amazing coffee that is 99.9% caffeine free.
Brazilian beans with a 17/18 screen size tend to be a more consistent, higher quality offering without the pungent floral notes associated with smaller, less mature beans.
Fine Cup (FC) beans are a specialty grade coffee. Strictly Soft (SS) beans are grown at relatively low altitudes (under 4,000 ft).
Medium body, chocolate and nut notes. Good for both drip and espresso.View full product details
About the bean
The BRA PEA, as we call the Brazilian Peaberry here at Green Beanery, is a servery staple and the modest star of our coffee world: sweet and strong, tasty with a choc-note finish, this is our go-to bean for espresso.
Much is made of the peaberry, lone child champion of the coffee cherry (in which one seed is fertilized instead of two because one failed to develop). Science hasn't yet proved that the smaller, denser peaberry really is more flavorful than twin-seed normals because it might absorb more nutrients that would otherwise be divided. That said, the BRA PEA packs quite a flavour punch.
Generally speaking, what can be said of the peaberry is that it is rounded (as there's more space to form without having to lie flat against another) and this free-to-be-ness rolls well in roaster drums to produce a more even result. Because peaberries are typically hand-sorted to separate them from regular beans (that's how these natural mutations are discovered), they can be quite pricey. Producer countries like Brazil, Kenya and Tanzania are usually the source of peaberry coffees as their infrastructure facilitates the finding and sorting of these beans.
This tasty coffee is a servery staple for a variety of espresso drinks; use in blends or as a morning brew. Unlike others of its kind, the price for this peaberry is extra nice.
Region: Vale da Grama
Source: The award-winning Fazenda Cachoeira da Grama
On this farm everything is done manually, which includes coffee plantation handling and harvest, since its topography does not allow for any kind of mechanization.
Process: Natural and Pulped Natural
Drying Method: Sun dried on patios
Altitude: 1,100-1,250 masl.
Certifications: BSCA and Rainforest Alliance
We played around with a medium roast profile and enjoyed a strong base of cocoa, top notes of ripe fruit and a nice chocolate finish. Good body. Expect a strong, flavorful brew with little in the way of complexity. Reviews of the Brazilian Peaberry have always impressed us over time - folks really dig the BRA PEA. And with a forgiving price, this bean is open to experimentation.
Roast Recommendation: City to City+. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.