Rwanda Fugi Ikizere Washed

Region: Ngoma Sector, Nyaruguru District, Southern Province

Producers: 115 smallholders

Varietal: Red Bourbon

Process: Sorted and floated under shade to remove defects, held in cherry 8 hours in water, depulped and fermented 6 hours wet. Pushed through grading channels and then "skin dried" for 12-72 hours under shade, before moving to semi-shaded parabolic dryers for 30 days. 

Tasting notes: Pineapple, Sarsparilla, Matcha 

Roaster Notes: 

BC3.5 Drum - This coffee roasted quite similarly to other Rwandas I've had in the past, slightly lower charge energy at start, slightly less heat through the middle and hanging onto it til the very last second to finish the roast with a lot of momentum and highlight the acidity as much as possible. This lead to a big up front Pineapple note, with spice undertones and green tea on the finish. 

Source: Baho Coffee, imported through Sundog Coffee Traders