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RNY # 58761
Rwanda Butare Bagaragaza Deo Anaerobic Natural Micro Lot (GP) (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
Rwanda
PRODUCER
Butare Farm
Bagaragaza Deo
PROCESS
Other, Raised Beds
HARVEST
March - May
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note
Cupping Note

THE SOURCE

This anaerobic natural lot comes to us from Butare Farm in Nyamasheke, West Rwanda ...
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IN THE CUP
ROAST ANALYSIS
This anaerobic natural offering comes to us from Butare Farm in Nyamasheke, West Rwanda ...
READ MORE
BREW ANALYSIS
It was time to taste the results of the production roast ...
READ MORE
ABOUT

This anaerobic natural lot comes to us from Butare Farm in Nyamasheke, West Rwanda. Located at 1540masl, this 2-hectare farm has been owned by Bagaragaza Deo since he received the land from his elders in 2006. As all his role models were coffee farmers, Bagaragaza chose to follow in their footsteps and farm the region’s most cultivated crop.

Bagaragaza has taken many steps to ensure quality in both his process and product. He has been ranked 1st in his district for agricultural practices, and his farm won the Cup of Excellence in 2015. In 2019, Bagaragaza also spent 10 days in Colombia to be trained in good agricultural practices and crop intensification.

  • Royal NY's Scoring

    Acidity:

    Very High

    Body:

    Average

    Sweetness:

    Very High


CUPPING NOTES
Cupping Notes
Kiwi
Cupping Notes
Peach
Cupping Notes
Pineapple
Cupping Notes
Watermelon

  • Diedrich IR-5 Roasted On
    		Diedrich IR-5
    Color Change
    		6:25
    First Crack
    		9:40
    Roast Duration
    		11:51
    Development Time
    		2:11
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
This anaerobic natural offering comes to us from Butare Farm in Nyamasheke, West Rwanda. The arrival sample sparkled on the cupping table with crisp notes of peach, watermelon, pineapple and kiwi. Processed as an anaerobic natural my approach for a production roast was to stay light and be gentle with heat application in the later stages of the roast. I charged the drum to 390 degrees on our Diedrich IR-5 with 50% of heat applied. Turning point was reached 1:27 into duration at 151 degrees. I increased the burners to 75% at 2:49 into duration. As the roast built up momentum, I adjusted airflow to 50%. The maillard phase of the roast began 6:25 into duration at 315 degrees. Color change came on non-uniform but gradually smoothed out. The next heat adjustment came at 6:42 into duration decreasing the burners to 50%. As the roast moved closer to the development phase I began to dial back the burners to slow the momentum moving into first crack. If your rate of rise is too high this coffee will run and there is no going back. With that being said I reduced the burners to 40% at 8:12 and to 30% at 8:26. The last heat adjustment of the roast came at 8:59, lowering the burner to 20%. The development phase of the roast began 9:40 into duration at 391 degrees. Directly after marking first crack, I increased airflow moving through the drum to 100%. First crack was light and gentle. The roast had a smooth declining rate of rise moving through development. The heat adjustments made before reaching the development phase had paid off. Total duration of the roast was 11:51 with 2:11 of development time and an end temperature of 406 degrees.


  • RNY Coffee Dark Brew Style
    		Bee House
    Coffee : Water Ratio
    		1:15
    Grind Size
    		EK-43 #8.5
    Total Brew Time
    		2:00
BREW ANALYSIS
It was time to taste the results of the production roast. The roast performed on the cupping table with lush, crisp integrated notes of watermelon, peach, pineapple and kiwi. I was most impressed by the depth in the cup and layering of flavors. Next up was to see how the roast translated to a brew method. I dosed out 21.5 grams and used a grind setting of 8.5 on our EK-43 grinder. Brewing a Bee House I poured 350 grams of water finishing at 1:00 in duration then let it extract for another minute. The brew was complex and expressive. In the cup showed layered notes of peach, kiwi and pineapple with hints of red wine transitioning into a sweet, soft well-rounded finish. Brew Notes Complex and expressive with a sweet, soft well-rounded finish. Peach, Watermelon, Pineapple and Kiwi