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Cappojim's Rwanda Nyamasheke Nyakabingo Station

Cappojim's Rwanda Nyamasheke Nyakabingo Station
 
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Model
c6-571a
Quantity in stock
7 item(s) available
Weight
1.00 lbs
MPN
cappojim-c6-571a
Cappojim's Price:
$11.95
Roast Level
Quantity (7 available)

The Nyakabingo coffee washing station is named after the hill (referred to as "collines") where it resides. It's located in Rwanda's Nyamasheke district at an altitude of 1850 meters above sea level, though farms reach up much higher toward 2000. There are 329 farmers who are currently registered as selling their coffee to the Nyakabingo site. All coffee delivered receives the typical front line sorting at the gate, hand picking out any under and over ripe coffee cherries and then soaking the coffee in tanks of clean water in order to skim away any "floaters" (over ripe coffee) that were missed. The coffee is depulped, fermented, channel graded, and then moved to drying patios. "Channel grading" is the process of moving the coffee from the fermentation tanks down a series of narrow cement channels that they fill with water, the densest coffee settling on the bottom, while the lighter, lower grades float and continue on down to the end. Amazingly, they are able to separate 5 different grades using this method, A1 being the highest grade and densest beans, which is what this coffee is. Nyakabingo has lush sweetness in the cup and more than a sprinkling of top notes that range from delicate and perfumed to sturdy and fruited notes. And who are we kidding, like all coffees there are bittering and sweet flavors at the core, which are harmonious in Nyakabingo. A honey flavor is near floral and rises to the top as the cup temperature dips holding on to a honey comb flavor in the finish. Black tea and lemon notes cultivate a briskness in the cup, and help to prop up hints of golden raisin, hibiscus flower tea and dried pear. For me, City+ is the ideal roast though I can see Full City appealing to those who prefer roast tone and you can still count on honey and fruited accent notes to come through when the coffee cools. One of my roasts hit the very beginning of 2nd snaps and while not a great cup (in my opinion), it worked really well as espresso. I pulled a shot with 3 days rest and it packed rich dark chocolate/cacao bar flavors in spades, a punchy citrus rind note, and a fusion of flavors that showed elements of cinnamon laced caramel.

Cupping credit: Tom Owen. Processing: Wet-Process; Varietal: Bourbon; Appearance: 16-18 screen.

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