Rwanda Manyana Microlot
A limited release microlot that is like pure apricot preserve in a cup!... Well, maybe not-quite that sweet, but with a definite jammy sweetness of juicy stone fruit. Although we prefer the thick gloopiness of this coffee as an espresso, it's no slouch in a brew helped along by such sweetness with a decent acidity. Holds up well in milk, making an excellent flat white.
Rwanda is geographically located in Central Africa. Harvested between March and June from 14 sites in Busoro in the Kayumbo sector of Kamonyi in the Southern Province of Rwanda.
Grown at an altitude of 1500-1550m above sea level in volcanic soils. Temperatures range from 16°C to 22°C, without significant variations. Rainfall is abundant and averages between 1,100 to 1,150 mm per year.
100% Bourbon arabica
Processed under the watchful eye of Christian Kaningu at the Manyana washing station where the coffee is hand sorted, and floated before being pulped within 8 hours after harvest. First the parchment undergoes a dry fermentation for 12-18 hours before the remaining mucilage is washed off, followed by soaking which typically takes 18-20 hours. Finally the coffee is dried on raised beds.
Velvety smooth texture with apricot. Floral aroma. Chocolate and Spice.
SCAA Cupping scores 86
Our preferred Recipe
Double espresso. 19g dose. 34g shot over 22 seconds.