Clifton Coffee - Rwanda: Coko-Nyange
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The mill has 16 fermentation tanks. The parchment is then rinsed thoroughly and sorted in washing channels, and then are placed firstly on shaded pre-drying tables, and then after 3 days onto raised African drying tables.? The drying period generally lasts for 15 days, until moisture level reaches 12%. The coffee is turned by hand at regular intervals, and the raised beds allow for air circulation around and under the coffee. During the hottest parts of the day, the coffee is covered to avoid over-exposure to sunlight and heat.
Altitude: 1700-200 masl
Farm/Coop: Coko-Nyange Mill, Nyange Village
Great for: Aeropress, Cafetiere, Filter
Origin: Africa/Rwanda - Coko sector, Gakenke District, Northern Province
Owner: 500 Local producers in partnership with Kayco Coffee LTD
Process Method: Washed - sun dried
Tasting Notes: Complex citrus flavours, good caramel sweetness & light body.
Varietals: Red Bourbon
Roasting and delivery information
We roast 5 days a week on our Diedrich IR-12 & CR-25. We roast and rest our EQ & E1 espressos only to a maximum of 10 days so these coffees will arrive ready to use. All other single origins are roasted to order on the next available roast day & sent out within 24 hours.
We recommend a minimum of 10 days rest past roast day on all our espressos and a minimum of 2-5 days rest on all filter coffees.
TO ENSURE SAME DAY ROASTING, ALL ORDERS MUST BE RECEIVED BY 11am. ANY ORDERS RECEIVED AFTER 11am WILL BE ROASTED THE FOLLOWING ROAST DAY.
Delivery prices to United Kingdom
Initial collection: Clifton Coffee Roasters - Bristol
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|e.g. Espresso||18g||Vario 1E||25secs||30ml||A bit finer next time would be better.|