Rwanda Kanyege Yellow Honey Process

TIP: You can save products to your favorites list if you log in We've always been huge fans of Rwandan coffee, arguably the most-overlooked and undervalued in East Africa. Smallholder farmers and small co-operatives maintain their predominantly Bourbon varietal crops with great care. Our partners at Bay Area-based Coffee Shrub/Sweet Maria's have brought us farmgate offerings of exceptional quality for decades, and we're excited to bring the Kanyege to our new single origin espresso menu.
Tucked away in the Nyamasheke region of Rwanda's Western Province is the Kanyege washing station site. At 1870 meters
above sea level, Kanyege rests in the hills just above the Kanzu site, and the coffee they are processing comes from
farms as high as 2000 meters. Farmers in this region are growing older Bourbon cultivars, and while Kanyege produces
mostly wet process, this 20 bag lot is a honey process lot. Honey processing is where they remove the outer cherry
but leave much of the sticky fruit intact to the coffee bean for the drying phase. This process method tends to impart
some fruit in the cup profile, as well as rounded body. They are floating cherry and sorting by hand in order to remove
the majority of underripe coffee before processing. They also employ meticulous hand sorting at the drying beds removing
any defects they see.
DARKER ROAST PROFILE SHOWS HEARTY NOTES OF MAPLE SUGAR CANDY, CANDYCORN, BLACK TEA AND COCOA