Region: Ngoma Sector, Nyaruguru District, Southern Province
Producers: 115 smallholders
Varietal: Red Bourbon
Process: Sorted and floated under shade to remove defects, held in cherry 8 hours in water, depulped and fermented 6 hours wet. Pushed through grading channels and then "skin dried" for 12-72 hours under shade, before moving to semi-shaded parabolic dryers for 30 days.
Tasting notes: Pineapple, Sarsparilla, Matcha
Roaster Notes:
BC3.5 Drum - This coffee roasted quite similarly to other Rwandas I've had in the past, slightly lower charge energy at start, slightly less heat through the middle and hanging onto it til the very last second to finish the roast with a lot of momentum and highlight the acidity as much as possible. This lead to a big up front Pineapple note, with spice undertones and green tea on the finish.
Source: Baho Coffee, imported through Sundog Coffee Traders
Seems like a really weird / interesting one. Apparently super matcha forwards.
Roast variance is quite high but seems to be a consequence of the green. Some beans are gesha sized while others are landrace, and the smaller ones are darker while the larger ones look like quakers. Larger ones lighter than September UL and smaller ones a hair darker.
Surprisingly easier to grind than H&S ultralight. This isn’t THAT ultralight. Is very fines prone.
June 14, 2025 first impression, much more on the nose bright and juicy than I thought. Can definitely see the pineapple vibes since it’s so bright, sweet, AND juicy altogether. Have heard people say this is the most matcha tasting coffee they’ve had but frankly am not getting much of that. Maybe a hint of savoriness in the aftertaste. This is REALLY good. Ok, as it cools the matcha definitely comes out in a super intense way… a little too intense. Brew color is notably cloudy, likely due to fines.
Also had a messed up brew with a ripped filter that I double brewed and ended up really intense. Kind of similar to immersion brew. Ended up low clarity but really intense and nice flavors. Double brew could be an interesting gimmick for really light coffees.
June 16, 2025 gongfu tea style brewing, 98C at 4.7. Interestingly never had a portion that replicated the first brew’s juicy sweetness. I realized it was because I was using tap; subsequent brew with TWW fixed it.