Chocolate Orange - Washed & Soaked Process - Rwanda

ALTITUDE: 1600-2000 masl
VARIETIES: Red bourbon
ACIDITY: crisp, bright acidity; very sweet
ROAST LEVEL: medium
TEXTURE: juicy, rounded
AFTERTASTE: clean, a little dry

This coffee was grown in Musaza as a micro lot, with key tasting notes of orange and dark chocolate. The region is well known for a dark chocolate profile from red bourbon varieties cultivated at this level of altitude. It is processed at Rwamatamu wet mill, which is a family-owned washing station located in the Nyamasheke District of Rwanda's Western Province, situated in the picturesque hills surrounding the famous Lake Kivu.

In this lot, we find a double washed process, aka washed and soaked when seen outside of Kenya where this process is quite typical. Cherries for this lot are hand-picked and hand-sorted at source before transport to the Rwamatamu washing station for wet processing to begin. Here we have a beautifully clean result of well managed wet processing. Expertise and excellent facilities at Rwamatamu guarantee this with regular measures taken for temperature, water activity, green coffee moisture content and fermentation progress.