Intense aroma, a rustic-sweet strata of molasses, palm sugar and rice syrup, baking chocolate and fruit leather, wisps of smokey aromatic wood, dried blueberry. Best with 48+ hours rest. Full City to Full City+. Good for espresso.
|Region||Burundi and Rwanda|
|Processing||Dry Process (Natural) and Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||Late 2018 and 2019 Arrivals|
|Appearance||.9 d/300gr, 16-18 screen; some quakers in the dry process component|
|Roast Recommendations||Full City to Full City+|
|Recommended for Espresso||Yes|
Moka Kadir is a staple on our list most of the year. But when Yemeni coffee isn't available, we find ourselves in a bit of a conundrum. Moka Mutovu is an attempt to capture the essence of our Moka Kadir blend using ingredients that we have on hand. In this case, the majority of the blend is made up of a dry process Rwanda from the Mutovu cooperative. It lends a berry fruited flavor to the mix, and not to mention, incredible body and rustic chocolatey bass notes. In addition, unlike the all dry-process blend ingredients of Moka Kadir, we've chosen to include small amounts of wet process Burundi and Rwanda coffees that between them bring rustic sweetness and fruited qualities to the blend - characteristics that we've come to expect from Moka Kadir. Yes, we mixed dry process and wet process coffees. But our goal is to replicate Moka Kadir's cup character, and these three coffees blended together do the trick! I found my Full City roast to look fairly uniform in color (our recommended starting point for this blend). But if you're worried about that, you might try slowing your roast down a bit, extending the overall roast time in order to facilitate roast evenness between the two process types. For those without heat control (like a popper for example), this can be achieved by increasing your batch size. Let this one rest after roasting too - 48 hours to start if you have the patience! A bittersweet, fruited, all African blend that doubles well as espresso too.
As an alternative to Moka Kadir, you can expect a blend with rustic sweetness, smokey cocoa roast tones, and fruited flavors that piece together a complex tasting brew. Full City roast level is a good starting point and delivers a coffee densely packed with flavor, and roast tone bittersweetness makes for a milk/cream-friendly cup. The aroma is intense at Full City, focusing in on cocoa powder and raw cacao, palm sugar, and naturally dried fruits. Bittersweetness is a central component when the coffee is hot, but you're still able to pick out fruited top notes and a leathery finishing flavor. The coffee opens up considerably as the temperature drops and I pick up on characteristics of dehydrated apricot, prune, and dried blueberry. Layered sweetness underscores the cup, a rustic-sweet strata of molasses, palm sugar and rice syrup come to mind. My darkest roast hit 2nd snaps in the drum at roughly 45F post 1st crack (445F on my Quest M3s). The brew was a bittering but fruited concoction of baking chocolate and fruit leather, with wisps of smokey aromatic wood in the aftertaste. Moka Mutovu excels as espresso, Full City+ roasts offering a creamy chocolate flavor interspersed with dark fruit notes and a rosemary-like herbal accent. These dark roasts cup best with at least 48 hours rest.