Rwanda Dry Process Rusizi Nyakarenzo

Lighter roasts have brisk tea-like acidity that structures complex top notes of natural dried stone fruit , fig/prune, tamarind, and a sweet undercurrent that's like brown rice syrup and honey wheat. City to Full City.

Out of stock
87.2
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Nyakarenzo
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-dried
Arrival date December 2018 Arrival
Lot size 32
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade A1
Appearance .9 d/300gr, 16-18 Screen - several partial quaker beans and a small amount of broca damage were spotted
Roast Recommendations City to Full City
Type Farm Gate

Nyakarenzo is a coffee processing site in the Rusizi District, not far from some of the other coffee stations we buy coffee from in the southwestern part of the country. The processing site is much lower than the farms they buy from, which is a much friendlier trek for those selling coffee - downhill rather than up! Nyakarenzo sits at 1730 meters above sea level and they process both fully washed and naturals. They have a nice flat area at the station that seems to get ample sun for dry process coffee and works quite well for setting up and tending to the drying tables. This is also supposedly the first area coffee was planted in Rwanda, a local King buying seeds from missionaries. Unlike washed coffees where the cherry is removed and defects much easier to spot early, dry process coffees are in full cherry during the entire drying phase (roughly 3 weeks) which makes hand sorting during this time a little trickier. That said, the physical condition of the coffee looks pretty good considering, though we did see some partial quaker beans in the roasted coffee, as well as a few broca-damaged beans. You can pick these out by hand if you want, or not. This review is based on an unsorted sample.

Honey wheat and pasty fruit tones build a cup character that suggests dried fig and berry bars (think "Fig Newton"). Rustic date and palm sugar sweetness come through in the aroma, as do dried, sticky fruit smells. At City and City+ roast levels the cup shows a brisk tea-like acidity which structures flavor aspects of natural dried stone fruit and more of the fig/prune, dark dried fruited notes smelled up front. There's a tamarind note as the coffee cools that accents an undercurrent of wheaty sweetness and brown rice syrup. Nyakarenzo is bodied and coats your mouth in a flavorful liquid that insures a lengthy finish. And while not pristine, it weaves a complex web of flavors to contemplate.