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RNY # 53287
Rwanda A Rugali Washing Station Anaerobic Natural (E) (22 lb. Box)

Ship from: NJ

Position: INSTORE

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  • At A Glance
  • The Source
  • In The Cup
  • Roast Analysis
  • Brew Analysis
SOURCED FROM
Karongi District, Western Province, Rwanda
PRODUCER
Muraho Trading Company
ELEVATION
1550 to 1800 meters
VARIETALS
Bourbon
PROCESS
Other, Raised Beds
HARVEST
March - June
CUPPING NOTES

THE SOURCE

This lot comes to us from Muraho Trading Company’s Rugali Washing Station in Nyamasheke, Rwanda ...
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IN THE CUP
ROAST ANALYSIS
This offering from Muraho Trading Company’s Rugali Washing Station in Nyamasheke, Rwanda is a beautiful anaerobic natural process offering ...
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BREW ANALYSIS
Cohesive acidity, complex, depth, and layered sweetness with notes of apricot, peach, and cranberry ...
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ABOUT

This lot comes to us from Muraho Trading Company’s Rugali Washing Station in Nyamasheke, Rwanda. Muraho was founded by two brothers, Karthick & Gaudam Anbalagan, who are driven to showcase to the world what Rwanda specialty coffee is all about. Rugali is their largest washing station, nicknamed “The Big Daddy” because of its size and capacity.

Muraho purchased the land Rugali sits on in January 2016, building was completed in April 2016. Over the past 7 years, they have expanded the station, purchasing more land and even building their own dry mill, the Rugali Dry Mill, in 2019.

The soil and coffee farmers in this area make Rugali coffee special. Rugali is among one of the top areas in Nyamasheke and Rwanda that has been farming coffee for many generations. The Rugali farmers have the most knowledge and experience about good agricultural practices for coffee.

At Rugali Washing Station, they uphold the highest of standards to achieve the best quality specialty coffee possible. Only red ripe cherries are received at the station. The cherries are all checked upon arrival, then resorted on sorting tables and then passed through an intensive floating quality process. Once only the top cherries are separated, they are placed in a clean air tight tank.

The tank is then covered with clean sheeting and cool water is added on top of the sheeting to create a water pillow effect, creating an anoxic environment for the coffees. This lot was fermented for 48 hours in total. Once fermentation is complete, the coffee is rinsed with the water on top of the sheeting and drained. It was then taken and laid in a thin layer on the African drying beds. The cherries are turned every 30 minutes at this time, extensive handpicking and controlled temperature drying is also continued. The total drying time for this lots was 40 days.

  • Royal NY's Scoring

    Acidity:

    Very High

    Body:

    High

    Sweetness:

    Very High


CUPPING NOTES
Cranberry
Peach
Pomegranate
Wine

  • Diedrich IR-5 Roasted On
    		Diedrich IR-5
    Color Change
    		5:17
    First Crack
    		8:48
    Roast Duration
    		10:47
    Development Time
    		1:59
ROAST ANALYSIS
This offering from Muraho Trading Company’s Rugali Washing Station in Nyamasheke, Rwanda is a beautiful anaerobic natural process offering. This coffee showed notes of apricot, peach, red wine, and black tea on the cupping table. I chose to take a similar approach with this coffee that I have used with other anaerobic processed coffees in the past. I roasted an eight-pound batch on our Diedrich IR-5. I charged the Diedrich to 383 degrees Fahrenheit with 50% heat applied and reached turning point 1:23 into the roast. Just under three minutes I increased the heat to 75%. Slow to color change, I entered the maillard phase of the roast at 5:17 of duration. The coffee took on color at a slow pace and lacked uniformity but as I moved closer to the development phase of the roast transitioned to a smooth, even color. For an anaerobic process, this coffee reacted well when applying heat. I was able to gain energy and had momentum as I approached first crack. With a solid rate of rise I decided to increase airflow to the drum to 50% at 5:22 into duration. I tend to be careful when making air flow adjustments on the Diedrich as I have experienced if there is not enough momentum rate of rise can suffer greatly and it is difficult to recover. I began to reduce my heat application starting at 6:06 into duration and made my last heat adjustment at 7:12 into duration. I gradually reduced heat from 50% down to 25% as I approached first crack. I entered the development phase of the roast at 8:48 into duration. First crack was soft and gentle with light cracking that accompanied aromas of apricot and honey. I had momentum throughout the development phase and added heat adjustments were not necessary. Based off what I tasted on the cupping table I developed this coffee just under two minutes looking to capture the complex notes of apricot, peach, and cranberry. Rate of rise was on a smooth decline throughout development and released the batch into the cooling tray 10:47 into duration. This was my first opportunity to roast an anaerobic natural from Rwanda. I was able to bring out cohesive flavors integrated into a pleasant balanced cup.


  • Brew Style
    		Chemex
    Coffee : Water Ratio
    		1:17
    Grind Size
    		EK-43 #10
    Total Brew Time
    		4:00
BREW ANALYSIS
Cohesive acidity, complex, depth, and layered sweetness with notes of apricot, peach, and cranberry.