Rwanda Anaerobic Karambi
Rwanda Anaerobic Karambi
Rwanda Anaerobic Karambi
Refined for anaerobic process, cleanly spiced sweetness, dense body, and lemon-like acidity that structures the cup profile. Complex aromatic components, like Belgian ale, dried coriander, and clove-spiked tea. City to Full City.
Full Cupping Notes
Surprisingly clean profiles are found in this anaerobic coffee, free of the ferment flavors we so often taste with this process. Don't get me wrong, we enjoy both sides of that coin. But the flavor profiles of Anaerobic Karambi will speak more to the honey and wet process crowds, rather than those after wilder notes. The fragrance and aroma are cleanly spiced, with honey and butterscotch notes, and hints of dried fruit, while the wet aroma pulls out restrained fruit notes, ginger, and vanilla cream soda. The sweetness has some cane sugar to it, accented by spiced plum, and sweet black tea. The cup aroma is what I kept coming back to; complex elements of fruity Belgian ale in the nose, hints of coriander, and clove-spiked tea.Body feels dense on the palate too, opaque, and packed with flavor. The acidic impression is also very nice, especially considering the long anaerobic fermentation. Bright lemon aspects structure the cup, and fade to bittering citrus zest in the finish.
Specs
Region Karambi town, Nyamasheke District Processing Anaerobic Fermentation Drying Method Raised Bed Sun-Dried Arrival date December 2024 Arrival Lot size 20 Bag size 60 KG Packaging GrainPro Liner Farm Gate Yes Cultivar Detail Bourbon Grade A1 Appearance .2 d/300gr, 15-17 Screen Roast Recommendations City to Full City Type Farm Gate
Product Overview
Product Overview
| process method | Anaerobic Fermentation |
|---|---|
| cultivar | Bourbon Types |
| farm gate | Yes |
Farm Notes
Farm Notes
Origin & Farm Notes
Not far from the shores of Lake Kivu lies Karambi, a washing station named after Karambi town where it resides. The altitude at Karambi station is 1700 meters above sea level and the coffee is grown upwards of 2000 meters in the surrounding mountainside. The station was erected to buy coffee from smallholder farmers in the region, many whom also work at the site processing and preparing the coffee for export. Quality grading starts immediately upon delivery, the underripe coffee separated out by floating in tanks of water. Karambi uses a Pinhal Máquinas pulper that has a cherry sorter as part of the machinery. This is actually considered an anaerobic coffee, though it looks and tastes a lot more like honey, or even washed. We're waiting to get some clarity from the site, but judging from the clean looking green, I'm guessing the cherries are stored in tanks for a couple of days before pulping and washing as normal. All coffee at Karambi undergoes intensive sorting technics in order to produce their top A1 grade.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | Yes |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Farm Gate |
| recommended espresso | No |
Rwanda Anaerobic Karambi
Rwanda Anaerobic Karambi
Refined for anaerobic process, cleanly spiced sweetness, dense body, and lemon-like acidity that structures the cup profile. Complex aromatic components, like Belgian ale, dried coriander, and clove-spiked tea. City to Full City.
Full Cupping Notes
Surprisingly clean profiles are found in this anaerobic coffee, free of the ferment flavors we so often taste with this process. Don't get me wrong, we enjoy both sides of that coin. But the flavor profiles of Anaerobic Karambi will speak more to the honey and wet process crowds, rather than those after wilder notes. The fragrance and aroma are cleanly spiced, with honey and butterscotch notes, and hints of dried fruit, while the wet aroma pulls out restrained fruit notes, ginger, and vanilla cream soda. The sweetness has some cane sugar to it, accented by spiced plum, and sweet black tea. The cup aroma is what I kept coming back to; complex elements of fruity Belgian ale in the nose, hints of coriander, and clove-spiked tea.Body feels dense on the palate too, opaque, and packed with flavor. The acidic impression is also very nice, especially considering the long anaerobic fermentation. Bright lemon aspects structure the cup, and fade to bittering citrus zest in the finish.
Specs
| Region | Karambi town, Nyamasheke District |
|---|---|
| Processing | Anaerobic Fermentation |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | December 2024 Arrival |
| Lot size | 20 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon |
| Grade | A1 |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City |
| Type | Farm Gate |