Overlook Coffee Co.
Rwanda Honey Process Kibirizi
Rwanda Honey Process Kibirizi
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Description:
Kibirizi's honey-processed coffee from Rwanda offers an exquisite sweetness that makes it truly stand out. This delightful brew, crafted by a collection of smallholder farms through the Kibirizi Coffee Washing Station (CWS), captivates with its rich, dessert-like profile. Imagine a warm brown sugar roll, apple pie fresh out of the oven, and a dollop of fig jam—all seamlessly intertwined in every sip. The honey process accentuates the coffee's natural sweetness and complexity, delivering a smooth, indulgent cup that celebrates the vibrant flavors of Rwandan coffee.
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Product Info:
The Bourbon coffee variety is a renowned Arabica coffee cultivar known for its distinctive flavor profile and high quality. Originating from the island of Bourbon (now Réunion) in the Indian Ocean, this variety is celebrated for its sweet, complex flavors and balanced acidity. Bourbon coffee plants typically produce a smooth, full-bodied cup with notes of chocolate, caramel, and sometimes fruit. The Bourbon variety is also valued for its resilience and adaptability to various growing conditions, making it a popular choice among coffee producers seeking to enhance their offerings with rich, nuanced flavors.In this method, after the coffee cherries are harvested, the outer skin is removed, but some of the mucilage (the sticky, honey-like substance) is left on the beans during drying. This process imparts a distinct sweetness and a fuller body to the coffee, often resulting in a cup with rich, fruity flavors and a smooth, syrupy texture. The term "honey" refers to the mucilage, not actual honey, and the process can vary in sweetness and flavor complexity depending on how much mucilage is left and how long the beans are dried.Elevation plays a crucial role in determining the quality and flavor profile of coffee beans. Generally, higher elevations are associated with better quality coffee. As coffee plants grow at higher altitudes, they face cooler temperatures, reduced oxygen levels, and increased exposure to sunlight. These conditions cause the coffee cherries to mature more slowly, allowing them to develop more complex flavors and a higher concentration of sugars.At Overlook Coffee Co. we proudly use an all-electric fluid bed roaster! Fluid bed roasting is a coffee roasting method that involves suspending coffee beans in a stream of hot air, rather than directly exposing them to a heated surface. In this process, the beans are placed in a roasting chamber where hot air circulates, creating a "fluid bed" of beans that are constantly agitated by the airflow. As the beans roast, they are evenly exposed to the hot air, resulting in consistent and uniform roasting. The circulating air helps to transfer heat efficiently to the beans, allowing for precise control over the roasting process. Additionally, the fluid bed roasting method uses less energy and produces less smoke compared to traditional drum roasting reducing the environmental impact of our coffee production.A coffee profile, also known as a flavor profile or tasting notes, refers to the unique combination of flavors, aromas, and characteristics present in a particular coffee bean or blend. It encompasses a range of sensory attributes such as acidity, body, sweetness, bitterness, aroma, and aftertaste. Coffee profiles can vary widely depending on factors like the bean's origin, variety, processing method, roast level, and brewing technique.
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Kibirizi is the name of the town this coffee comes from, as well as the coffee washing station where it was processed ("CWS"). The wet mill sits at 1770 meters above sea level, and is buying cherry from small holder farmers in the surrounding villages of Nyamagabe. Most farmers have less than 1 hectare of coffee planted in Bourbon, as is largely the case for Rwanda. Kibirizi CWS does many different types of processing, including honey. The honey process involves depulping the outer cherry, but leaving some of the fruit intact to the seed. Unlike the wet process method, the green seeds bypass a fermentation/washing step, going straight to the raised beds to dry. While not always true, honey processing can bring fruit flavors to the cup, which was what we tasted in this coffee. It also produces a high instance of chaff, which is normal for honeys. Just make sure to vacuum your roaster in between batches.
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