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Clifton Coffee - Rwanda: Coko-Nyange

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The complex citrus flavours, good caramel sweetness & light body make this an ideal coffee for an Aeropress or V60 filter.

This is our third offering from Rwanda this year, such is the quality and value to be had from this wonderful country.

Ripe cherries delivered to mill, where cherries are graded, sorted, de- pulped and then double fermented (18 hours wet and then 18 hours dry). The parchment is then soaked in clean water for 12-18 hours.

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

Roasterr: Clifton Coffee

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Initial collection: Clifton Coffee Roasters - Bristol

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.