Dark Chocolate, Fudge & Lemon
About the Coffee:
The AA Microlot lot is a separation from the 633 farmers that are currently using the Kinini washing station, chosen from trees at altitudes of 2000 masl and above, and with screen size 16+. The terrain is excellent for producing coffee, with neighbouring areas producing Cup of Excellence winning coffees.
Coffee is picked and brought to the Kinini washing station (newly built in May, 2016) where it is separated from the other lots to be treated de-pulped using a four disc McKinnon pulper and fermented from between 5 to 20 hours, depending on the decision of the quality manager monitoring the fermentation. The coffee is then sun dried for an average of 15 days, depending on the intensity of the sun.
In 2012, 38 of the 252 hectares were planted with Bourbon Mayaguez 139 seedlings, 2,000 -2,500 in each hectare.
This totalled nearly half a million new trees, that are now cropping. The cultivar itself most likely originated from the island of Reunion (The same place as where the original Bourbon mutation was first noted), together with Jackson that is also widely found in Rwanda, and a bourbon mutation. The third commonly found cultivar, Bourbon Mayaguez 71, could have come from Ethiopia, introduced via the Congo.
- Origin: Rwanda:
Altitude: 2000 masl
Harvest: March - June
- SCA Score: 87
- Varietal: Bourbon
Region: La Paz, Marcala
Growing Altitude: 2200 masl
Harvest Period: December-April
Milling Process: Fully washed, sun dried
Flavour: Dark Chocolate, Fudge, Lemon
Cupping Score: 87
Dark chocolate, lemon, fudge and smooth
Select the grind type to fit your way of making coffee. To learn more about the different processes visit our Brew Guides.