We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
The Rugali Washing Station is situated next to the village of Rwamiko, it produced two primary washed lots last year, which was defined by density gradings of A1 and A2. This particular micro-lot is an A1 lot, produced by a small number of producers and was separated from the larger A1 lot due to the quality of its cup profile. Once the station has received the coffee, it is hand sorted, floated, pulped and then fermented for eight hours. The wet parchment runs through a serpentine where a moving channel of water allows any floaters and foreign objects to float and be discarded, and this is also an important process that separates parchment into density. Submerged gates trap A1 parchment early on in the serpentine, whereas the A2 parchment is allowed to pass and is caught further on down the water channel. The parchment is continuously agitated during this process to encourage any floaters to rise and become discarded.
• Roast: Medium (espresso coffee)
• Region: Nyamasheke
• Varietal: Red Bourbon
• Altitude: 1450 MASL
• Producer: Various small lot holders
• Process Method: Washed
• Profile: Red currant, apple, marmalade and liquorice