- Very complex and clean cup with long aftertaste
- Tropical fruit, White Peach and Black Tea notes
- Exciting Salty aftertaste on espresso
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
- Clean Cup
- Notes of Chocolate, Berries and Melon
Altitude: 1750 – 2000 masl
Soil: Sandy Clay
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
- 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
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
- Praliné and Fruit tones
- Low acidity
- Smooth and full mouthfeel
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
- Fruity flavors with apple, caramel and cola
- Touch of dark chocolate
- Smooth mouthfeel
Variety: Bourbon, Caturra, Typica
Altitude: 1700 to 1900 masl
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.