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

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.