Rwanda - Dahwe FW 26/27

Tasting notes

In the roaster’s words

We featured coffees from Dawhe as part of Colourful V15, and this year's early Rwandan harvest (+ some very well run shipping) has seen this year's lots land exceptionally early (an almost unheard of august arrival!). We've made all haste to get it onto the offer in order to provide some contrast to a heavy Kenyan and Ethiopian season, as you almost never get the opportunity to have Rwanda on at the same time and still be in season. Really classic, straight down the middle Rwandan fully-washed profile. Brew Guide: Best Brewed with: Filter/Turbo Espresso Lightest Roaster Influence: We find classic Rwandan coffees tend to prefer a slightly longer development (end of roast period) and hotter end temps compared to some - whilst they can be very floral, a lot of their qualities lie in the cup profile of heavier cooked stonefruit/brown sugar/baking spice, and roasting them too light can be more towards coffee-chaff flavours. We therefore want to strike a balance between showing them in their best light without adding any more roaster-based flavours than are required. Best Rested: 4+ weeks Filter: 62g/L, 96°C when fresh; 93°C when rested Espresso: 18g/45g/24-28s We're tasting: Black tea, apple, lemon and tomato aromatics, in the cup it's classic Rwanda through and through - roast plums, cherry & apple, with a strong tangerine note. As it cools the apple becomes a little fresher and prominent, reminding us of Cox's orange pippins alongside a floral, citrusy black tea - like Lady grey. Traceability Country of Origin: Rwanda Region: Gisagara District, Southern Province Producer: 1400 smallholder producers, Muraho Trading Company Farm: Dahwe CWS Variety: Red Bourbon Elevation: 1630 MASL Process: Traditional Washed: Cherry is hand sorted before a pre-pulp float, with underripe or damaged cherry and any foreign objects removed before pulping, with density sorting. The parchment is fermented in dedicated concrete fermentation tanks for an average of 12 hours, with the fermenting parchment agitated several times a day by way of ceremonial foot-stomping. After fermentation the coffee is released into a serpentine grading channel, which separates the parchment into density grades while continuously agitating it to encourage lower-density parchment to float and to clean off residual mucilage. Once graded, the parchment receives a final post-wash rinse and is taken to a pre-drying area for a further hand sort, removing any insect-damaged, discoloured or chipped coffee. The p

Notes

Farm/CWS: Dahwe CWS. Best rested 4+ weeks. Brew guide includes filter at 62g/L, 96°C when fresh and 93°C when rested; espresso 18g in, 45g out, 24-28s.