Roasted - Rwanda Kanyege
RWA-NDA-0.5-FCR
$17.56
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.
The discovery
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
COUNTRY: Rwanda
REGION: Western Province
WASHING STATION: Kanyege
PRODUCER: Smallholder farmers
PROCESS: Washed
VARIETALS: Bourbon
DRYING PROCESS: Raised beds
ALTITUDE: 1920 masl.
SCREEN SIZE: 15+
Cupping Notes
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.
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Roasted - Colombian Supremo SC 17/18
$11.72
About the bean
Do you like a medium to dark roast? Do you like espresso? Do you like a brew rich in flavour and bold in body? Yes? Then our new batch of Colombian Supremo SC 17/18 is for you! These beans are sourced from the central northwest of Colombia in the Antioquia region, the country's largest coffee producing region. Coffee here is mountain-grown by small farmers and large estates. The high altitude slows the pace of ripening and the result is a classic Colombian - rich, full bodied, and a toasted chocolate taste that cools to a cold brew perfection.
No surprises and that's OK because this coffee is super good. And the crema! Go espresso, go cold brew and get happy.
Taste Test
City roast, medium-fine grind, brewed in a Hario V60 pour over (30g of coffee to 500ml of water)
This combination produced a silky body and a sweet taste with a light acidity. Pleasant indeed with a smoky finish.
Vienna roast, medium grind, brewed in a French press (40g of coffee to 500ml of water)
Oh, yeah! We upped the ratio of coffee to enhance the body, which at this level was syrupy strong with a potent chocolate, almost brownie flavour. When the cup cooled, the flavour balance evened out, making this one a great pick for cold brew.
Our only regret? We didn't pull an espresso shot. And that's where this bean shines.
Roast recommendation: Medium to dark. Oh, Vienna! You were nice. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
Roasted - Ethiopian Yirgacheffe GR2
$15.87
About the bean
A number of the major coffee-growing countries we source from may not know how great their product is. When the "good stuff" is exported elsewhere, local coffee can be a sub-par experience, roasted dark to hide defects and mixed with filler to increase volume. Happily, that isn't the case with Ethiopia, which consumes half of its annual coffee production and boasts a thriving domestic coffee culture (Google for examples of an Ethiopian coffee ceremony). The birthplace of coffee according to legend, Ethiopia is where Coffea arabica originated, which is said to be the first species of coffee ever cultivated; it remains the dominant species and accounts for more than 60 percent of the world's commercial coffee production. Given its genetic wealth and history, Ethiopia is a coffee region like none other and an unparalleled paradise of coffee flavour.
A delicious flavour combination and a must-try Yirgacheffe.
This wonderful batch of Yirgacheffe is from the Wonago district in Ethiopia's Gedeo zone, a region known for its Yirgacheffe production from farms run by local smallholder families.
Coffee cherries are sorted, depulped and then the beans, still covered in mucilage, are fermented for 36 to 48 hours before washing. The wet beans in parchment are placed on raised beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on the weather, the beans continue drying for 10 to 12 days until the moisture content reduces to 11.5 percent. The beans are then transported to Addis Ababa, Ethiopia's capital, to be milled and bagged prior to export.
Quick Notes
BEAN: Ethiopia Yirgacheffe Wanago Surafel Burhanu GR2
REGION: Wonago
PROCESS: Washed
FERMENTATION: 36 to 48 hours
DRYING METHOD: Raised African beds
ALTITUDE: 1780 – 1850 masl.
VARIETALS: Heirloom
SCREEN SIZE: 14+
GRADE: GR2
DIRECT TRADE: Yes (bought directly from the farmer)
GRAIN PRO: Yes
CUPPING NOTES: Strawberry, rose, dried fruit, toffee, good acidity.
SPECIAL NOTE: This batch of Yirgacheffe is an entirely NEW entry to our inventory (a different supplier from our usual).
Roast recommendation: Typically, light to medium. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.
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Roasted - Espresso Sweet Santa
$13.53
It doesn't get much sweeter than this! No sugar needed.
Green Espresso Sweet Santa (unroasted)
For an explanation of our different roast, see here: http://greenbeanery.ca/pages/roasting-chart View full product details
Roasted - Espresso Jubilee
$15.61
About the bean
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart
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Photography by Lisa Peryman and Richard C. Owens
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