Ibisi is Rwandan coffee at it's finest, a sweet unrefined sugary core accented by black tea, dried currant, orange hard candy, and candied citrus peel. A lemon vibrance is refreshing and brisk. City to Full City.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||January 2018 Arrival|
|Bag size||60 KG|
|Appearance||.2 d/300gr, 16-18 Screen|
|Roast Recommendations||City to Full City|
"Ibisi" is the name of the mountain where this high elevation washing station is located. They act as a catchment for the small-scale farmers in the highland community where they can deliver and sell their coffee cherry during the harvest. Ibisi Station is connected with the global market through a Rwandan exporter, which is how we came upon the original set of offer samples. We made a visit to the station last June, and met with Bernard, the owner. He comes from a family of coffee collectors who produced mainly semi-washed coffees for export. Bernard set up his first fully washed mill named "Gitega Hills" a couple of years ago in Nyamegabe not too far from Ibisi. His Ibisi station is outfitted with a Penagos 2500 pulper, which has a pretty complex system of grading the cherry. Bourbon is still what farmers grow in this area, which no doubt plays a role in this coffee's supremely sweet cup profile. Altitude at the station is right around 2000 meters above sea level, and the farms are on the +/- side of this number, but not by much. Lot #667 is our second lot from this washing station, the first Lot #617 selling out quickly.
This second lot of Rwanda Ibisi Bya Huye is right in line the the first. The dry fragrance is uniquely spiced in the way that only Rwandan coffees offer, cinnamon and all spice note accent sweet smells of raw sugar cane and panela come, foreshadowing the sweet cup to come. Pouring hot water raises the bar on sweetness, the steaming coffee crust verging on floral. Raw sugar and clove spice are raised in the steam, the sweetness heavily hinting at raw honey, and a raisin-like dried fruit note come up off the break. A cooling cup at City has refreshing brightness like watered down lemon juice, vibrant without a tart edge, giving structure to a raw sugar sweetness that's a big part of this coffee's core. Flavors of black tea, dried currant, orange hard candy, and candied citrus peel offer counter points to the layers of raw sugar. Ibisi is supremely sweet at the light end of the roast spectrum, as well as on up to Full City where a chocolate taffy flavor comes into play, as well as a dark, spiced fruit note. The finish is succinct, and clean too, herbal and black tea notes, and a clove-spiced aroma accent the long aftertaste. This is Rwandan coffee at it's finest, and marks yet another fresh container of during what is one of our favorite times of the year for new arrivals.