Rwanda Nyamasheke MACUBA

  • Very complex and clean cup with long aftertaste
  • Tropical fruit, White Peach and Black Tea notes
  • Exciting Salty aftertaste on espresso

Variety: Bourbon

Altitude: 1670 masl

Processing: Washed microlot

Location: Bizi village, Nyamasheke District – Western Province

Importer: 32 Cup Coffee Merchants

 

Rob Says: The Rwanda crop of 2017 was the best since long. And this Macuba lot was maybe the highest cupping coffee we tasted from this origin ever. It’s like mixing top lots from Ethiopia and Kenya in one. We hope you like this coffee as much as we do, on filter or espresso.

Harvest in Bizi village takes place mainly in the rainy season from March to June. Coffee producers will take the cherries from their lots to the centralized washing station for processing. Here, they receive payment according to the quality and quantity they deliver. Macuba has strong quality standards in place to separate the good from the bad coffees.

WE HOPE TO START ROASTING THIS LOT THE SECOND WEEK OF APRIL

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Rwanda Nyaruguru NYAKIZU (lot 11)

  • Clean Cup
  • Notes of Chocolate, Berries and Melon
  • Complex

Variety: Bourbon

Altitude: 1750 – 2000 masl

Soil: Sandy Clay

Exporter: Rwacof

Importer: 32 Coffee Merchants

Rob Says: As for most of our Rwanda microlots we work together with the Antwerp based company 32 Cup (say Tree To Cup). Thanks to the sustained efforts of their mother company Sucafina, we think they offer us year after year the finest coffees from this origin.

Nyakizu washing station lies deep in the south of Rwanda, close to the border with Burundi, right next to the Nyungwe natural forest. The region is famous for its high potential in coffee production. It shares a lot of the features that make the coffee of the Kayanza province in Burundi so extraordinary. High altitude and rich soils in a favourable climate with plenty of rainfall in marked seasons. The sandy clay soil in the region is more acidic than in other parts of Rwanda and has a rich topsoil with a lot of organic matter.

WE HOPE TO START ROASTING THIS COFFEE THE SECOND WEEK OF APRIL

Brazil Minas Gerais RED DIAMOND Natural

  • Medium body
  • Notes of red fruit & pine tree nuts
  • Low acidity and very long after taste

Cultivation Area: Cerrado Mineiro

Producers: Miguel Carlos da Silva & Antonio Fenato

Altitude: 900 to 1000 masl

Variety: Catuai 162 & Yellow Catuai IAC-62

Processing: Natural

Importers: Daarnhouwer

Rob Says: Natural Brazils are the most popular coffees in the world. Not directly due to its taste notes, but mainly because people are used to its nutty and rough sides. Lots of people think coffee needs to taste this way.

At Caffenation we see coffee as fruit and in general promote cleaner and brighter beans, but it’s nice to vary and offer from time to time an espresso coffee with a bit more body and lower acidity, like this Red Diamond.

WE EXPECT THIS COFFEE TO BE ROASTED THE FIRST WEEK OF APRIL

Kenya Kiambu GATHIRUINI PB

  • Praliné and Fruit tones
  • Low acidity
  • Smooth and full mouthfeel

Screening: Peaberry

Processing: Washed

Region: Kiambu

Co-operative: Komothai Coffee Growers

Variety: SL 28 & 34

Importers: 32 Cup Coffee Merchants

Rob Says: Very small lot from Kiambu. It’s a while ago we had a coffee from this region. Although Kiambu is only 100 km away from Nyeri the taste profile is mostly so different you can taste it. While Nyeri is more acidic and fruity, the Kiambu beans taste more like ripe fruit and the body is bigger, with sweet notes and sometimes a touch of cinnamon.

This coffee is bought directly via the Nairobi auction system. I have to admit that’s it is rare to buy this type of coffee with such a well known name. Probably it was possible because of the (small) size of the lot.

So brew this one carefully and enjoy as much as you can.

THIS ONE SHOULD BE FINISH THE 2017 CROP SEASON AND BE ROASTED IN APRIL 2018

Peru Cajamarca HUABAL

  • Fruity flavors with apple, caramel and cola
  • Touch of dark chocolate
  • Smooth mouthfeel

Variety: Bourbon, Caturra, Typica

Altitude: 1700 to 1900 masl

Processing: Washed

Importer: Cafe Imports

Rob Says: This is, in volume, our most important Peruvian coffee of the year. Our head roaster Jeff went to Peru to pick us some top class coffees. From dozens of great lots he picked one regional (that’s this one) and two microlots.

Producer lots are cupped and classified according to their quality. The 85–87-point coffees are placed into our regional select lots and the 87+ coffees are then further separated as producer microlots, highlighting Peru’s full potential. We are looking forward to seeing Peru become a powerhouse in coffee in the following years.