AF_roest_RwandaImpalaCoop

Ruanda, Impala, Red Bourbon, washed

Ab: 7,00 €

Auswahl zurücksetzen

(alle Preise inkl. gesetzl. MWSt., zzgl. eventuell anfallender Versandkosten)

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Produktbeschreibung

RWANDA BOURBON

IMPALA COOPERATIVE

 

AT A GLANCE…

FARM – Impala Cooperative

ALTITUDE – 1500-2000masl

LOCATION – Western province, close to Lake Kivu

PREPARATION – Fully washed and sun dried on raised African

drying beds

VARIETY – Bourbon

OWNERS – Various Cooperative members

CERTIFICATION – Not certified but supported by TechnoServe and

the Bill and Melinda Gates Foundation

HARVEST – March to July

SHIPMENT – May to September

 

Following the drought of Ethiopia in the 1980s the very mention of that

beleaguered nation would provoke thoughts of arid lands, suffering children

and many of the other terrible impacts of a devastating famine. The same

might be said of Rwanda and the horrendous genocide and civil war that shook

the world during 1994. But to consider these countries only in terms of their

tragedies would be wrong for they are both incredibly beautiful and culturally

rich nations and of course they both produce very good coffee. In Rwanda

coffee has brought hope for a better future since those dark days and the

country is now rightly heralded as a top producer of fine speciality coffee.

 

Coffee was introduced to Rwanda in 1903 by German missionaries. As a cash crop it received government backing but the focus

was very much on quantity rather than quality. However the impact of the world coffee crisis in the late 1990s, when prices fell

for several years below the cost of production, caused many Rwandan coffee farmers to rethink their position. Working hand in

hand with the Rwandan Coffee Board (OCIR Café), international NGOs such as USAID, the Bill and Melinda Gates Foundation, and

other coffee-focused organisations, a speciality coffee sector was created in the early 2000s.

 

Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic

structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are

thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in

most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province.

 

Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills –or washing stations

as they are known locally. Flowering takes place between September and October and the harvest runs from March to July with

shipments starting in late May early June. Two of our selected coffees (Kinyaga and Gisuma) have been supported by the NGO

Technoserve, whose mission is to empower people in the developing world to build businesses that break the cycle of poverty. In

coffee this is achieved by improving the quantity and quality of coffee they produce.

IMPALA WASHING STATION – RED BOURBON

This cooperative is situated in Bushengwe district of Western

Rwanda and is comprised of around 200 members who grow

their coffee at 1,600 to 1,700 metres above sea level. Red

Bourbon, washed and sun dried on raised African beds.

 

RILEY’S APPRAISAL

‘‘This is high grown Bourbon so expect good and complex things in

your cup especially if you roast at medium. Say hello to grapefruit,

blackcurrants, plums and damsons. Roast a little darker and you

will see a sneaky bit of chocolate creeping onto the back-notes

adding body and depth and there is even a tiny pinch of allspice on

the finish. So long as you don’t burn it you can do what you like

with this coffee. A great single origin – it is happy in a cafetiere or

freshly filtered but will honour any espresso blend with its

presence.”

 

 

CUP PROFILE

Acidity – 8 to 9.0

Bright, intense, exciting

Sweetness – 8 to 9.0

Exceptional sweetness

Character – 8.5 to 9.0

Plummy character, warming allspice, juicy

& dense. Complex, citrus peel & dark

chocolate.

Body – 8 to 9.0

Medium to full body depending on the

roast.

Balance – 7.5 to 8.

A little spikey, but fascinating at a

medium roast.

 

 

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