Specialty Coffee Rwanda Kanya Natural
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Imagine walking the steep paths of Nyamasheke, over 1500 meters high, where the air is thin and the sun patiently nourishes the Red Bourbon berries. This coffee is not just a drink, but the story of a vibrant land. At the first sip, you will be wrapped in a deep sweetness that recalls ripe plum, immediately refreshed by a lively note of lime dancing on elegant acidity and a round body. It is an intense aromatic experience, enriched by a finish of exotic spices, dedicated to those who seek a complex and authentic emotion in coffee.
FARMGATE PRICE
FARMGATE PRICE: €8.79 (paid directly to the farmer)
The Farmgate price is ultimately the actual price paid to the farmer who produced the coffee at origin. It is the most transparent price you can find.
The Farmgate price is then added to the following costs before reaching the roastery:
- Packaging costs
- Handling costs at origin
- Logistics costs (shipping and customs duties)
- Handling costs upon arrival
- Customs clearance and phytosanitary inspection costs in Europe
- Internal transportation costs
SENSORY DESCRIPTION
TECHNICAL DESCRIPTION
| Origin | Rwanda |
| Area | Nyamasheke |
| Cooperative/Farm | Kanya |
| Microlot | 826 |
| Altitude | 1545m |
| Variety | Red Bourbon |
| Process | Natural |
FULL DESCRIPTION
Rwanda is blessed with ideal conditions for coffee cultivation, including high altitude, regular rainfall, volcanic soils with good organic structure, and an abundance of Bourbon varieties.
The vast majority of Rwandan coffee is produced by small landowners; it is estimated there are about half a million, with plots often not much larger than a single hectare per family.
Coffee is grown throughout much of the country, with particularly high concentrations along Lake Kivu and in the southern province. Rwandan smallholders organize into cooperatives and share centralized wet mills or washing stations, as they are locally known. Flowering occurs between September and October, and the harvest runs from March to July, with shipments starting in August and continuing through December.
Producers
Kanyamibwa Edmond, the previous owner of the Kanya washing station, built it as a mini washing station in 2014 using a loan from RTC. A local resident, he has always been interested in coffee and used the station to learn and refine cherry processing methods.
In the following years, Kanya grew to process high-quality coffee and significantly increased the station's capacity to handle larger volumes. Kanyamibwa used Kanya's profits to build a second washing station and, in 2017, decided to sell Kanya to RTC to properly continue managing the operations of his second facility.
At the Kanya washing station, strict processing procedures are followed: the coffee is first passed through flotation tanks to remove any foreign objects, unripe beans, and those that float. The coffee is then dried on raised beds for a period ranging from 20 to 25 days.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROAST
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when it comes to quality. Although the label may state up to 24 months, generally high-quality coffee loses most of its flavor and aroma within a few months. We recommend drinking it between 10 and 60 days after the roasting date (provided the bag has never been opened). Once the bag is opened, the coffee quality deteriorates quickly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always printed, especially by larger companies. On our packages, you will clearly find it written on the back.
P.S. all our bags are vacuum-packed with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
