A fairly bright cup for dry process which underlines flavors of dried apricot, nectarine and berry. The finish has more rustic dried fruit flavors like date and prune, and a mild tobacco note. City to Full City.
|Region||Nyamasheke, Western Province|
|Processing||Dry Process (Natural)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||January 2019 Arrival|
|Bag size||60 KG|
|Appearance||.8 d/300gr, 15+ Screen - some quaker and partial quakers|
|Roast Recommendations||City to Full City|
Tucked away in the Nyamasheke region of Rwanda's Western Province is the Kanyege washing station site. At 1870 meters above sea level, Kanyege rests in the hills just above the Kanzu site, and the coffee they are processing comes from farms as high as 2000 meters. Farmers in this region are growing older Bourbon cultivars, and while Kanyege produces mostly wet process, this 17 bag lot is a dry process lot. They are floating cherry and sorting by hand in order to remove the majority of underripe coffee, however, I did find a few partial and full quaker beans in the coffee I roasted. Full quakers are pretty easy to identify as their physical color remains light yellow no matter how dark the roast level.
While Kanyege doesn't smell like a "berry bomb" natural, the fragrance and aroma are far from basic. City+ roasts see cooked fruited hints accenting somewhat mirky cocoa/cacao and macadamia nut smells. Fruited tones are more prominent in the wet aroma and hint at grape pulp with slight fermented edge. Kanyege is a fairly bright cup for dry process, at least when you stick to City/City+ roast range. It shows a fruited brightness which helps underline fruited flavors such as dried apricot, nectarine and berry found in the cup. The finish has more rustic dried fruit flavors like date and prune, as well as a mild tobacco note in the long aftertaste. Full City roasting sees punctuated bittersweetness paired with dried dark berry accent notes.