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RNY # 54778
Organic Rwanda Womens Coffee Group Natural Process Micro Lot (GP)

Ship from: NJ

Position: INSTORE

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  • At A Glance
  • The Source
  • In The Cup
  • Roast Analysis
  • Brew Analysis
SOURCED FROM
Rwanda
ELEVATION
1700 to 2200 meters
PROCESS
Natural, Patio Drying
HARVEST
February - July
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note

THE SOURCE

This special lot comes to us from the Women Coffee Extension (WCE) at the Mbizi Coffee Washing Station ...
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IN THE CUP
ROAST ANALYSIS
This organic micro lot offering from the Women’s Coffee Extension is a natural process that revealed notes of blackberry, grape and jam with lush acidity ...
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BREW ANALYSIS
The results from the production roast on the cupping table produced a balanced well-rounded cup ...
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ABOUT

This special lot comes to us from the Women Coffee Extension (WCE) at the Mbizi Coffee Washing Station. Founded in 2017 by Aline Christine and Odette Uwamariya, the WCE is a women’s coffee cooperative focused on creating a space for female specialty coffee producers to have a stronger voice in Rwanda coffee production. Today, the WCE has over 700 female coffee producer members!

The WCE is focused on educating and empowering their members. They offer services such as family planning, nutrition programs, agricultural practices and even providing cows and goats to their members. These initiatives have changed the lives of many of their members. Coffee production has increased from 3 kgs to 4 kgs per tree. The washing station moved from producing 3 containers to 6 containers of green coffee.

Looking forward, WCE has goals to continue to expand programs for the benefit of their members. They are currently working on Rain Forest certification in order to increase the premium of their coffee. In the future, they have goals to provide cows to all of their members, cover health insurance for a majority of members, build a sewing center for young people in order to create new jobs and even build a Nursery School to help the kids in the area, to name a few!

  • Royal NY's Scoring

    Acidity:

    High

    Body:

    High

    Sweetness:

    Very High


CUPPING NOTES
Cupping Notes
Blackberry
Cupping Notes
Grape
Cupping Notes
Jam

  • Diedrich IR-5 Roasted On
    		Diedrich IR-5
    Color Change
    		5:55
    First Crack
    		9:16
    Roast Duration
    		11:29
    Development Time
    		2:13
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
This organic micro lot offering from the Women’s Coffee Extension is a natural process that revealed notes of blackberry, grape and jam with lush acidity. I was impressed with how clean this natural process coffee was after tasting an arrival sample roast. As I prepared to roast a production batch, I wanted to highlight the lush acidity that I had tasted from the sample roast and decided to use our Diedrich IR-5 and use the control I have with air on this machine. I charged the Diedrich to 390 degrees Fahrenheit off the bean probe and released the coffee into the drum with 50% of heat applied. Turning point was reached at 1:28 into duration at 160 degrees. Just under three minutes into duration I increased heat application to 75% to build momentum as I moved toward color change. Just over five minutes into duration I adjusted airflow to 50% to the drum. The maillard phase of the roast began at 5:55 into duration at 308 degrees. Color change was smooth and uniform. I had built up heat and momentum and decided to reduce heat application to 50% at 6:23 into duration. Moving closer to the development phase of the roast I reduced the heat to 25% at 7:30 into duration. The development phase of the roast was reached at 9:16 into duration at 390 degrees. First crack was gentle and light. At 9:44 into the roast I adjusted air 100% to the drum. I experienced aromas of grape and honey throughout development. There was no need for added heat adjustments, the balance of heat and air to the drum supported a steady, smooth downward rate. The total duration of the roast was 11:29 with an end temperature of 403 degrees. I finished with 2:13 of development time.


  • RNY Coffee Dark Brew Style
    		V60
    Coffee : Water Ratio
    		1:15
    Grind Size
    		EK-43 #9
    Total Brew Time
    		3:00
BREW ANALYSIS
The results from the production roast on the cupping table produced a balanced well-rounded cup. Notes of peach, grape, blackberry with integrated floral tones and sparkling acidity showed on the table. After the cupping I brewed three pour overs with different grind settings dosed at 23.5 grams. The first pour over I made was at grind setting #8 on our EK-43 grinder. I was impressed with the delicate, soft mouthfeel, lush acidity and the integration of jasmine tones with notes of strawberry and peach. The second pour over was at grind setting #8.5. This cup still had a delicate mouthfeel but with a touch more body. The floral tones were present in the cup with integrated notes of peach and blackberry. The last pour over I brewed was at grind setting #9.5. A heavier, syrupy body had developed with notes of grape, blackberry and jam with a cohesive sweet finish and more depth. Overall, all three pour overs were well rounded and clean. I was impressed with the balance of acidity and fruit in the cup and the variation of flavors as the grind went from fine to coarse. It was a pleasure to work with this natural process offering from Rwanda. Brew Notes: Blackberry, Grape, Peach, Jam, Jasmine. Balanced with well-rounded acidity fused with layered fruit and floral tones.