RNY#56057
Sourced From
Rwanda
Varietals
Producer
N/A
Process
Natural, Patio Drying
Elevation
1700 to 2200 meters
Harvest
February - July
Position
Instore NJ
Availability
1 Box
Brew Style
V60
Grind Size
EK-43 #9
Coffee : Water Ratio
1:15
Total Brew Time
3:00
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.
Roasted On
Diedrich IR-5
Color Change
5:55
First Crack
9:16
Roast Duration
11:29
Development Time
2:13