50,000 pounds of pure flavour coming at ya!
Another week, another surprising coffee. For us, at least. We tend to drink a lot of coffee around the ol' SG HQ so we generally have an idea of what to expect from a coffee even before we take the first sip. But, this one came a bit outta left field - in a good way!
We almost forgot what coffees from this origin are like - sweet, balanced, buttery and warm. A lot of these characteristics are actually associated with the varietal. Hint: this is a 100% Bourbon coffee. It's one of the most important varietals of Arabica coffee bean as it is the "parent" to many other varietals. Think of it as near the top of the ol' family tree of Arabica coffee.
It produces a very high-quality cup and it's especially known for its sweet, brown sugar note. On the flip side, it's very susceptible to disease and climate conditions and produces a rather low yield compared to some varietals. This makes it highly sought after and frankly pretty difficult (and expensive) to source.
We're very happy we are able to share this one with y'all. It's a special coffee that we don't get to sip on a daily basis so enjoy! Take in the aroma. Swish it around in your mouth. Get nerdy. We're here for it!
Pour yourself a cup, take a big ol' whiff of that aroma and watch the video below for the reveal! Hot tip: watch to the end.
Week 2: Cache Me If You Can
Origin: Rwanda
Region: Nyaruguru
Village: Nyampinga Women’s Co-op
Varietals: 100% Bourbon
Process: Washed
Certification: Organic
Elevation: 1700 - 2000 MASL
Tasting Notes: Fig, Brown Sugar, Black Tea
Cherries were hand-picked and mechanically de-pulped then dried on parchment-lined raised beds, hand-turned regularly for even drying.
Nyampinga Women’s Cooperative is named for the Kinyarwanda word that means “beautiful women, both inside and out”. The group was founded in 2013 when the women came together to access agronomic training and quality control. Nyampinga cooperative operates its own washing station in South Rwanda where member’s coffee is processed with the utmost care to preserve the region’s high-quality coffee potential.
Coffee from a storied coffee producing region, that has a great story and tastes fantastic?! Sign us up every dang time.
Did you enjoy this one? What notes did you get? Can bears really get that big? Don't forget to comment below!
5 comments
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I enjoyed week 3 (Scavenger Hunt) in its native environment. A V60 and Hario kettle on a Coleman stove, hand ground in a VSSL at CHILLIWACK LAKE.
It was amazing! I have pics, if you like.Sean on
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Hey all,
Thought this was a great mystery bean, smooth and balanced. I used 30g dry dose and added 500ml to the water tank of my moccamaster. It came out swinging with brown sugar for me, finishing with molasses and dried fruit. Can’t wait for week 3! :)Marco on
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Sean – I’ve never brewed on a Pulsar but it sounds like you have tons of brew control and possible outcomes! Glad you enjoyed.
I’ve been playing with the xbloom, and built a pour over profile for it very similar to what I’d do manually. Main difference is I started with water at 204F for the bloom, then dialed down the temp for the subsequent pulses to 197F. I found it to highlight some of the complexity. So fun that little changes in process can have such a massive effect on the cup outcome!
Brandon on
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My note guess was maple, so not too far off!
Caelin on
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Nice selection. Has the fines and chaff you’d expect in a washed coffee.
I followed a steep and release recipe on the Pulsar and used their 40k SS disc. It slowed to a trickle in the last phase (would do so for almost all washed), making my drawdown for 20g —> 340g a whopping 7:25.
BUT it was delicious! I stirred a bit when stalling, which pushed some fines through, which were incorporated later when aggressively swirling a cyclone decanter. The brown sugar came through, as well as surprisingly complex texture/body.Sean on