TRADITIONAL 

    Nº 172 Rwanda Gito

    Country: Western Rwanda 
    Process: Washed
    Grown / Region: Nyamasheke District
    Altitude: 1600m -1650m
    Varietals: Red Bourbon
    Producers: Smallholders from Kilimbi, Rugali and Gisheke
    Tasting Notes: Blackberry, Demerara Sugar, Teacake
    Roast Level: Medium / Dark 4/5


    FARM NOTES:
    This blend from three washing stations in the Nyamasheke District goes through multiple stages during processing. First, the cherries are hand sorted before being placed in tanks of water, the low-density coffee floating to the top allowing it to be removed. The cherries are then de-pulped and fermented in dedicated concrete tanks for an average of 12 hours. The coffee is then washed through a large serpentine grading channel, being continuously agitated to encourage lower-density parchment to float and to clean any residual mucilage off.  Once separated into grades, it is given a final post-wash rinse and then moved to a pre-drying area where the parchment (the name for green coffee, before milling) is hand-sorted removing any insect-damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day for 30 days.

    Sourced from three washing stations (Kilimbi, Rugali and Gisheke respectively), this coffee is classic but wonderful representation on Rwandan washed coffee. The word Gito translates as "tiny" in Kinyarwanda, and one look at the coffee before grinding will show you why. This is referred to as having a small "screen size". This washed processed coffee reminds us of afternoon tea, with Blackberry jammyness followed by the sweetness of demerara sugar and a toasted teacake.


    DISCOVERY

    Nº 171 China Banka

    Country: Yunan, China
    Process: Natural 
    Grown / Region: Yunnan 
    Altitude: 1350m
    Varietals: Catimor P3/P4
    Producers: Menglian Dai, Lahu and Va Autonomous County, Yunnan
    Tasting Notes: Cherry Pie, Cantaloupe Melon, Cinnamon
    Roast Level: Light / Medium 2/5


    FARM NOTES:

    This coffee is imported through a partnership with a specialist regional importer in East Asia - Indochina Coffee. They work closely with Yunnan Coffee Traders (YCT) who own the Banka farm and harvest and process the coffee cherry. YCT installed one of the regions first optical sorters in order to refine the cherry selection process, and ensure exceptional cup quality. The coffees are dried on raised beds after sorting, with the fruit skin and pulp still intact. The fermentation of the fruit pulp contributes to the unique fruit flavour profile of this coffee, and dramatically reduces the amount of water required to produce it. 

    China produces a small volume of speciality coffee each year, and very little makes its way to UK markets. The Yunnan region is home to dense and complex varieties of arabica coffee and the natural process these undergo further highlights the interesting fruit notes and florals.

    Chinese coffee has not typically been well regarded in the speciality sector in the past. However, over the last few years, this has begun to change. This particular coffee hails from China’s tea growing regions in Yunnan, close to the city of Pu’er. 

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