Rwanda Kivubelt (Light roast)
Jarama, produced by Kivubelt co-op
Burbon (Lot 11)
Lime, Dried raisins, Grated apple , Lemon and honey
|Barista's comment||An elegant Rwanda with a juicy acidity like lemon and a rich, dried raisins like sweetness. As it cools down you will find a freshness in the cup like grated apple and lemon, followed by a honey-like aftertaste.|
Located in the western Nyamashek district, the Kivubelt area faces the huge Lake Kivu on the border of the Congo. The Kivubelt Agricultural Cooperative was started in 2009 to produce higher quality coffee beans, increase the income of farmers in the Rwanda Seibu area, improve their living standards, and give a bright future to the next generation. Cultivation of Arabica Bourbon coffee trees at the Jarama plantation began in 2012 and has been supported by Buf Coffee since 2014 and 2015. (Washing station started its operation from 2018.) The coffee plantation faces Lake Kivu, and the peninsula part that protrude into the lake have different environments, which creates a variety of tastes. The Kivubelt Agricultural Cooperative is consisted of five farms: Imena, Nyaruzina, Jarama, Kamajunba and Cyiya.
Among those, Jarama Washing Station is a rather new washing station that has been in operation since 2018. They owns a very rich spring water source, and using that spring water in the washing station is making them quite unique. Jarama is the largest of five farms, where carefully hand-picked cherries are quickly transported to the washing station, pulped within a day, then fermented and dried. The altitude of the farm is 1500-2000m, and the washing station's altitude is 1900m. Cherries are dried on the African bed in the sun for 2-3 weeks. (Depending on the weather) They harvest once a year between March and June. The soil is volcanic and drains well. The temperature is between 16 and 25 degrees Celsius, with a temperature difference. There are about 36,000 coffee trees planted and they have an annual rainfall of about 100-1500 mm.
We purchased this Rwanda Kivubelt Jarama Lot11 at a cupping session co-hosted by Green Pastures and ONIBUS COFFEE on October 7, 2019. (Venue: Weekenders coffee.) There are a total of 6 cups of Rwanda coffee on the table, and we chose the most classic one. This Rwanda Kivubelt has a refreshing flavor, but it's somewhat different from that of fresh fruits- it reminds us of more of a mild flavor like grated apple and honey & lemon.
Kurasu's roasting principle is quite simple- we try to find a sweet spot between an acidity that kicks your tongue, and a sweetness that gives the cup a good balance.
Green beans give out sharpness if you roast them quickly, and by slowly roasting you can get more sweetness out of it. We usually finish roasting at 9 minutes and 40-50 seconds, to get the goodness out of the raw material. If the roasting time is too short it will be too acidic and undrinkable, and if it's too long it will then be sickly sweet. Of course every case would be slightly different.
The most notable feature of this beautiful Rwanda Kivubelt is its syrupy texture and mild sweetness comes with it. Although it is from the same African regions like Ethiopia and Kenya, compared to them this coffee's increase rate of the temperature is quite high after the first crack- it means that it tends to roast quite quickly and deeply. For the fist half of the roasting process we follow the same step of 60 seconds soaking, and raise the heat up to 70%. After reaching to 160c we gradually lower the heat, especially after reaching 185c we lower it as much as 20%, and have a first crack.
(Reference: For Ethiopia, we would keep 30% at this point, 33% for Kenya.)
We will then have the first crack at 08:28-33, and take some development time for 01:20 (at 14%), ending with 198.8 ℃.