|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||Feb 13 2017|
|Appearance||.4 d/300 grams; 15+ Screen|
|Roast Recommendations||City to City+; keeping it light is my recommendation|
This coffee comes from Kazoza N'Ikawa, roughly translating to "the future is coffee". The cooperative assists members with marketing their coffees, handling cash flow, agronomical support, general business organization, and record keeping. This association has 57 stations in total operating in the Kayanza district of Rwanda. Hand sorting is intensive, and farm workers start sifting out under and over ripe cherry on delivery. Sorting of the parchment coffee continues at the drying tables, and then the green coffee is sifted through once again after dry-milling. This is the second year purchasing coffee from this group, an impressive return from last year's coffee. They produce both washed and naturally processed coffees, this being a wet-processed lot that we bulked together from several day lot selections cup tested both in Burundi and back at our lab in Oakland. Bourbon is the dominant cultivar in the region (as is the case in most of Burundi), a variety known for syrupy sweetness when grown in high altitudes.
What a lovely smelling coffee, Kazoza N'Ikawa is perfumed in City and City+ roasts, red cherry and subtle milk chocolate smells, a sweet clove spiced orange note too. The wetted grounds are so caramely sweet, like caramel cookies with raisins, and with a grape hint. City roasts are my favorite brew, delicious spice notes up front, along with a compound of raw sugar flavors offering more than enough backing sweetness. A compromise is often made when light roasting, trading out developed sweetness for acidity and complexity. But this isn't the case with Kazoza N'Ikawa, and the cooling cup has a sweetness like sugarcane juice, that along with a marzipan note, resonate into the long aftertaste. Acidity really pops at this roast level too, fruited for sure, like a tart-sweet lemonade flavor and mouthfeel. Notes of cherry, herbal tea, dried cranberry, hazelnut syrup, clove spice and more come into view as you work through the cup, and those patient enough to let Kazoza N'Ikawa cool will be duly rewarded.