Roasted - Rwanda Gatare
RWA-NDA-0.5-FCR
$13.88
About the bean
We haven't enjoyed the pleasure of an offering from Rwanda all year until now. Rwandan beans have gained traction in the last while as a more delicate, restrained version of a bold Kenyan and that's a fine fellow to find yourself in league with.
Our new Rwandan crop comes to us from Gatare, a washing station in the West of Rwanda, in the district of Nyamasheke, close to Rwanda's legendary Nyungwe Forest National Park - the largest remaining tract of montane rainforest in East and Central Africa and teeming with life: plants, butterflies, birds, amphibians, reptiles and mammals, including primates such as Rwanda's famous chimpanzees.
The discovery
We sampled this one as an American roast brewed in a French press. The bean's brightness was perfect at this roast profile, the body velvety with fresh herbal notes in combination with a decadent plum raisin, apricot and peach complexity followed by a sweet caramel finish. Welcome back, Rwanda! This bean makes a clean and balanced French press and a particularly good pour-over brew. Also, definitely one for those of you who enjoy a flavourful espresso shot.
Cupping notes
Region: Nyamasheke
Altitude: 1,500 - 1,750 masl.
Process: Fully washed and dried on raised beds
Species: Arabica
Varieties: Bourbon
Harvest: March - June
Roast recommendation: American to medium-dark. A lighter roast accentuates this coffee's most enjoyable complexity. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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What to expect
An excellent coffee. This Yirgacheffe offers a well-balanced cup no matter where you move on the roast spectrum. At an American (light) roast, the Yirgacheffe is particularly aromatic - fresh and fruity. Acidity for this one is high but the cup is so nicely balanced, it remains widely pleasing. We enjoyed notes of orange and peach, enhanced by a lemony caramel flavour.
At a Full City roast, the Yirgacheffe inevitably loses some of its note power but it does gain a chocolatey, brown sugar sweetness with a discreet citrus brightness that some of us preferred. Very balanced, sweet aftertaste; a wonderful morning coffee and a great pick for espresso. This bean is a gem.
Roasting recommendation: To bring out the Yirgacheffe's subtleties, roast medium. Consider blending to add nuance to other coffees. When roasted dark, it becomes sharply pungent but very thin, bereft of all its flowery and fruity notes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Photography by Richard C. Owens
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