MAMAM - Rwanda Abadatezuka Anaerobic Honey Filter 250 g

Whole-bean specialty coffee from Rwanda, roasted by MAMAM roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The flavour of the brew resembles jasmine flowers, red grapes and pear.

Origin: Rwanda

Region: Nyamasheke

Farm: Abadatezuka Coop

Variety: Red Bourbon

Processing: Anaerobic Honey 

Altitude: 2100 m a.s.l.

Cupping score: 89 / 100 

ABOUT THE FARM

Abadatezuka Cooperative is a group of smallholder farmers in Rwanda's Western Province who deliver their coffee in cherry to the Cyato Washing Station, which is located in the Cyato sector of the Nayamasheke district in that region. The producers here grow coffee at elevations all the way up to 2,200 meters above sea level, and the washing station is located at 1,850 meters above sea level. Coffees are brought to the Cyato washing station from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka. The washing station was established in 2017.

One interesting facet to coffee here is that the native honeybees that live in and around the Nyungwe forest where the coffee is grown are said to be responsible in part to the "unique profile" this coffee has. The bee-assisted pollination, fertile ground (black humus and sandy soil), and cool lake-affected climate thanks to the area's proximity to Lake Kivu contribute to the flavors found in the cup. The farmers use no synthetic inputs, either as fertilizers or as pest control.

ABOUT THE PROCESSING

Honey-processed coffees go through steps similar to washed, with one notable difference - the amount of mucilage left on the seed before drying. After the cherries are collected and sorted, the coffee is typically depulped and fermented. During fermentation, washed coffees will have all the mucilage broken down and removed from the seeds. In honey-processed coffees, the fermentation is cut short, leaving some mucilage still intact on the seeds. The coffee will then dry with this mucilage intact, often contributing a denser texture, more sugar browning, and fruit notes to the final cup. 

It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.

ROASTER'S OPINION

First time in our offer: Anaerobic Honey processed coffee, and from Rwanda too! A very complex fruit-and-floral profile with a super silky body.

RECIPE V60

• 16g of coffee

• 250g of water 96°C

• Medium Grind Size 

1. Put a paper filter in your V60 and rinse it with hot water ( 96C ). It will preheat your drip brewer and gets rid of a paper taste from the filter. For the best results always use filtered water (remember that  98,5 % of your brewed coffee is water)

2. Remove the rinsing water from the server.

3. Grind your beans just before you brew and add the coffee to the drip brewer. Gently distribute your coffee into the center of your V60.

4. Place your V60 on a vessel on a scale and make sure that your water is 96 C.

5. Tare your scale and start the timer.

6. Add 50 grams of water. Your coffee will begin to bloom.

7. At 30 seconds, add more water up to 100 grams. Pour the water slow, gently and in clockwise circles.

8. At 00:50 pour hot water to 200g. 

9. At 01:10 pour hot water to 250g.

10. Swirl your V60 and let the coffee drip. 

11. The water should have drained in around 3:00. You may need to change your grind setting, when the coffee finishes to brew too quickly or too long. But always taste and then judge your coffee.