Clean honeyed sweetness and silky mouthfeel give way to accent notes of honey comb, raspberry, fresh fig, Assam tea, chocolate buttercream, cocoa butter, and vanilla cream soda. City to Full City. Good for espresso.
Not far from the shores of Lake Kivu lies Karambi, a washing station named after Karambi town where it resides. The altitude at Karambi station is 1700 meters above sea level and the coffee is grown upwards of 2000 meters in the surrounding mountainside. The station was erected to buy coffee from smallholder farmers in the region, many whom also work at the site processing and preparing the coffee for export. Quality grading starts immediately upon delivery, the underripe coffee separated out by floating in tanks of water. They produce wet-process (“fully washed”), honey process and dry process (“naturals”) coffee at Karambi and all three undergo intensive sorting technics in order to make sure the A1 grade coffee is made up of the densest seeds. This is a honey process lot and in terms of flavor, fits somewhere between the clean, sweet cup profile of a wet process coffee and more fruit-forward characteristics of a natural. It produces a unique cup profile for Rwanda with a sweetness that holds up to darker roasting.
Honey processing often culminates in a flavor profile that is somewhere between fully washed (wet process) and natural (dry process). This honey lot from Karambi, for example, expresses clean honeyed sweetness when roasted light, but also has these subtle berry fruit accents. There’s nowhere near the level of fruit you’ll taste in a dry process Rwandan coffee, but they’re certainly in there, and honey processing no doubt plays a big part in that. The dry fragrance spins a complex web of sweetness like cooked sugar and dark honey, with a hint of dried black currant. Honey and dark berry notes are more focused in the wet aroma, and the sweetness hits that floral/retro-nasal aspect in the steam. The cup has this amazing syrupy texture, full-bodied in both our light and medium roasts, and accompanied by traces of raw honey and the wax comb, red raspberry, fresh fig, and hint of Assam tea in my City roast. Cup sweetness extends to the aftertaste and an aromatic vanilla note brings out vanilla cream soda. Full City roasts are silky and bittersweet, the combination of sweetness and roast tone fills out a flavor profile of chocolate buttercream frosting, with accents of honey milk chocolate, cocoa butter, and a thin layer of berry pie filling. This lot is quite different than the washed Karambi we recently sold out of, and certainly worth a look!
ZeRoast Notes by ah.Boga
First roast, 160g with small clay pot. 6 minutes, no smoke, maybe the temperature was not high enough, turned up the flame. 8 minutes, small smoke, smell like candy. 9 minutes, beans turn golden. 10 minutes, beans become unevenly brownish yellow, speed up the stirring. 12 minutes, first pop, color turning brown, skin falling off. 15 minutes, big smoke, popping continue. 17 minutes, slightly burned, turn off the flame. 18 minutes off pot to cool.
I should have turned off the flame on 15 minutes mark and keep stirring till 16 minutes and done with it. Even though I am going for medium roast, it tastes more like a dark roast to me. But personally, I don’t like it too burn, so any slightly burn taste might be too much for me. Reading the taste notes by the supplier, I guess it suppose to be a little on the dark side, since it recommended for espresso. I did taste the chocolate butter cream, a bit burn to me, but smooth and easy to swallow.
Second roast, 300g with medium pot. There were many defected beans being pick out within this patch. 6 minutes, smell the candy already, but the beans still green. 8 minutes, small smoke. 11 minutes, smoke getting bigger, and color turned yellow. 14 minutes, heard the first pop, the temperature might be too high, stirred faster, all color turn brown. 15 minutes, more and more popping sounds, skin falling off, speed up the stirring. 16 minutes, realized the flame was getting big for some reason, adjusted the flame to smaller flame. 18 minutes, the popping continues in a deeper sound, slightly burned smell. 19 minutes, turned off the flame. 20 minutes still popping, so keep stirring till 21 minutes and done.
Supposedly, the bigger pot takes longer time to be ready. But for the second roast, only took 21 minutes. Might be the flame is too big, causing the temperature was higher than it supposes to. The fun thing about hand roast is, every time the result will come out slightly different. As long as you don’t over burn the whole pot, the coffee will still taste great! After pick out the burn one, the rest beans actually taste pretty good, less burn than the small pot.
If you like to try a coffee sample of my weekly special picked hand roast, please go to our Storee and place the order. It’s only 8 USD for the top-grade single region coffee, hand roasted with clay pot. We are trying to be earth friendly, so I decided to keep them in the Mason Jar. If you are returning customer with an old jar, we will give you a big discount for refilling the coffee beans! (In person purchase only)