Rwanda Cup of Excellence Bufcafe Nyarusiza

Ginger snap cookies and floral-herbal scents in the aroma, with red apple brightness in the cup. As it cools, this coffee is very sweet, transparent, with a crisp-clean mallic acidity, and delicate finish.
Out of stock
  • Process Method No
  • Farm Gate Yes
Region Africa
Farm Gate Yes
Grade A1
Appearance 0 d/300gr, 17-18 Screen
Roast Recommendations City to City+. At City the roast looks very under-developed and perhaps a bit uneven and patchy. But the cup is very nice! Be sure to taste it as it cools.
Weight 1 LB
We have offered Bufcafe coop coffees before (and in fact we have a non-CoE lot as I write this). I was so happy to see that they won so many places in the Cup of Excellent auction. Oddly, my favorite Bufcafe lot was not their top-placing ones, but this balanced, bright #18 lot. We split this lot with Cravens coffee, The Roasterie and Cafe Imports. This is from their Nyarusiza washing station (wet mill), near Nyamagabe. The dry fragrance has a really sweet "ginger snap cookie" smell, caramelly, with clean fruited scents. The wet aroma is floral, and it actually is reminicient of shampoo a bit ... That means its a soft floral and herbal scent, so balanced that it almost seems artificial, rather than fresh cut (real) flowers. There's a red apple scent as well. The cup has crisp red apple flavor, just as in the wet aromatics, what we call mallic acidity. There is a spice accent as well, of mild clove and allspice. There's pilsener malt sweetness, that emerges more in the finish, and a mild-yet-long-lasting aftertaste. As it cools, a citrus accent and brightness emerges in the cup. The body is fairly light, particularly at the roast level I recommend (and describe here): City +. As with all Rwanda coffees, there is danger of the occasional "potato defect" emerging in the cup, even in the best coffees. I had one when I was preparing the coffee for the review cupping. This is due to just one bean with physical damage that is then affected by a bacteria reaction in the plant, and it is endemic to the Lake Kivu area bordering Rwanda. It's kind of interesting to get one actually, it's an unmistakable smell, and you can sense it right away in the dry fragrance. Anyway, an important factor to appreciate this coffee is to taste it as it cools. It's rather restrained, closed in it's flavor profile when the cup is hot, but opens up immensely as the heat drops. This is when the sweetness and clean, crystal-clear character of this cup comes through.