Rwanda Muzo Ikizere Washed

Region: Gakenke, Northern Province

Producers: 15 smallholders 

Varietal: Red Bourbon

Process: Sorted and floated under shade to remove defects, held in cherry 8 hours in water, depulped and fermented 10 hours wet. Pushed through grading channels and then "skin dried" for 12-72 hours under shade, before moving to semi-shaded parabolic dryers for 28 days. 

Tasting notes: Key Lime, Marshmallow, Green Apple

Roaster Notes: 

BC3.5 Drum - The initial test roast of this coffee used charge energy similar to a washed ethiopian, which led to a huge one note lime acidity and not much else. To increase complexity and show a little more nuance, I charged lower and used less heat through middle, then dropping hot and fast near the end to preserve acidity. End result is a beautifully complex cup with a nice pillowy body, big sweetness, and plenty of acidity. 

Source: Baho Coffee, imported through Sundog Coffee Traders,