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Rwanda FT Dukunde Kawa Musasa

Musasa is a town in the Gakenke district of northern Rwanda. The mill that processes the coffee is called Dukunde Kawa Musasa. The cooperative has over 2000 members, but when you realize that in Rwanda each farmer has less than 200 trees (they don’t even talk in terms of hectares or acres), this is not huge. The mill is at 2000 meters, with coffee grown at 1500-2000 meters at most. At the higher altitudes the coffee ripens later, part of the reason this coffee always seems to arrive long after our other Rwanda lots. The altitude also means fairly cool fermentation temperatures when performing the wet process on the coffee, and long fermentation times. This, along with the careful cherry sorting before and after picking from the tree, and the Bourbon cultivar, greatly influences the Rwanda flavor profile. It’s a coffee that has great classic character, sharing some aspects with Bourbon type coffees from Central America. This is classic Rwanda flavor profile. Dry fragrance ranges from floral (violets) and sweet red fruits to a more bittersweet chocolate, depending on roast levels. I was really impressed with the sweet accents at the lighter ranges, and the wet aroma is very candy-like, saltwater taffy, caramel and vanilla, at darker roast levels. The cup follows suit; very sweet, caramelized sugars, cherry hard-candy notes, violet floral notes at the lightest roasts as well as tangerine/mandarin citrus. It’s a cup that works well all along the roast spectrum, but I was so amazed by the lightest roast level. The medium body has a silky mouthfeel, very refined overall. Cupping credit: Tom Owen. Processing: Wet; Varietal: Bourbon; Appearance: 15+ screem (15 oz. bag)