This month our traditional subscription coffee is called Burega, named for the district in Rwanda where it is grown and processed.
The flavour notes we have given this coffee are PLUM, MUSCOVADO SUGAR & BLACKCURRANT JAM. But don’t be too alarmed by the fruit notes described here. You should expect to taste lots of intense brown sugar sweetness, as well as the deep rich flavour of blackcurrant jam. There is a subtle and fresh floral note which is akin to stone fruit - we thought plum in particular.
You can use your brew method to coax out, and emphasise these different attributes. For example: Espresso brewing using a 1:2 ratio (17g IN / 34g OUT) will really highlight these sticky sweet textures and make for a naturally very sweet shot with a long finish. If you like to add milk, this will create a pudding-like flavour - think fruit crumble or black forest gateau!
If you like the sound of the fresh fruit notes - a black filter style coffee will highlight these better. Brewing using a v60 works particularly well.
This coffee is produced by only female smallholders in the Burega district. The washing station itself is also predominantly staffed by women. Empowering women in the coffee supply chain is especially important in correcting historical inequalities in the sector. Women have always been integral to coffee production but it is less common to see their efforts acknowledged!
As always, let us know what you think of this month’s coffee!
If you like the idea of lighter roasted coffees, or just want to try something different - check out the video for our Discovery coffee. This month’s is also Rwandan, but a natural processed lot.
This month our Discovery subscription coffee is named Gito, and hails from Western Rwanda. So we sent you a Rwandan coffee last month, but there is a reason for sending you another! The Gito is a natural processed lot from the same region, and so if you still have some kilimbi left over you can directly compare the taste differences between honey and natural processing!
Our flavour notes for the Gito are Red Cherry, Peach & Vanilla. The intensity of the fruit flavour is often associated, both with Rwandan coffees generally, but also with natural processing. The coffee cherries, once picked, have the fruit pulp and skin retained during drying, and some fermentation is encouraged.
This coffee is pleasantly floral and aromatic, and using a more delicate brew method will highlight this. A v60 or other pour-over method would be perfect and will also enable you to coax out the bright acidity and stone fruit sweetness.
You might notice the small size of the coffee beans when they arrive, and the frequency of peaberries. Gito actually means tiny in Kinyarwanda. Beans are routinely screen sized so that the coffee delivered to us is of uniform size which makes the roasting more even too. Whilst the beans are small, they pack a punch of flavour, lots of sweetness, and a slightly lower perceived acidity compared to a larger bean.
As always, have fun with brewing and do let us know how you get on!
If fruity coffees don’t sound like quite your thing, check out our video for the Traditional subscription - these coffees tend to be more chocolatey and full-bodied. This month’s is also Rwandan!