Rwanda Kotukanya

ROASTING IN JANUARY

Hello again, Rwanda. Though this land-locked country is only the size of Maryland (it’s the fourth smallest country on the African mainland), its coffee beans carry huge character. With ideal growing conditions and the careful skill of washed processing, coffee beans from Rwanda are consistently citrusy-sweet and easy to roast. This month’s limited release is bright and juicy, with floral and citrus aromatics and tasting notes of cacao nibs, cranberry, and cinnamon candy. It has incredible flavor, and a great story.

FEEL-GOOD COFFEE

Today in Rwanda, upwards of 450,000 small growers produce coffee, and most of them are women. It’s a hallmark of the rapidly growing economy, improved infrastructure, and increased education access—and a noteworthy example of post-conflict recovery in Africa. Our support bolsters sustainable partnerships (more on these below), improved agronomy, and in the end, a brighter future for the people who grow the beans. This dark roast doesn’t just taste good. You can also feel good about it.

THE LAND OF A THOUSAND HILLS

This limited release comes from the western Rusizi district, bordered by Lake Kivu and namesake Rusizi River to the west, and a national forest to the east. Growing conditions are perfect amongst the terraced hills: high altitudes, volcanic soil, and abundant rainfall. And through sustainable partnerships with Peet’s and TechnoServe, the area now has evaporation ponds and vetiver grass to stop acidic water (a natural byproduct of the washed processing method) from traveling downstream. With cleaner water and greater resources, Rwanda’s coffee production and quality is reaching new heights.

A TASTE SENSATION

Floral yet citrusy. Sweet, full, and malty. With every sip of this complex single origin coffee, a new depth of flavor to explore. We detect notes of cacao nibs, cranberry, and cinnamon candy; you might find even more. It’s roasted dark, but on the lighter end of dark to preserve the sparkling brightness while keeping it balanced with a velvety texture. But don’t wait too long to try it (or to stock up)—this limited release is only available until the end of the month.

NOTES FROM THE PEET’S ROASTERY

When the beans first arrived at The Roastery, they were mostly small and a mixed dark and light green color with a copper-colored chaff line. We found quite a few peaberry- and longberry-looking beans, and the smell was like clean hay or grass—very sweet.

The roast was easy to manage (we love that). The beans responded well to changes in temperature and finished to the desired color consistently. Only the first batch out of five was slow; the roast times of the other four were very close.

First crack started early and built up steadily. It was never loud, but it was a reliable cue to reduce the heat. Second crack was inaudible until the beans hit the cooler, then the popping was rapid and lively. During the roast you could smell toasting grain or malt, and it didn’t lose its sweet aroma.

After roasting, we were able to evaluate all five profiles with seven tasters (blind and randomized, as always). Near unanimously, we found profile number four to strike a great balance between highlighting origin character and great depth of roast. It also exhibited milder fragrance; however, the cup quality and wet aroma reflected just the opposite. This fourth roast—the one you’ll enjoy at home—was deeply complex. We found tasting notes of raw honey, grapefruit, and tobacco, and it had a very interesting floral note in the finish. It was bright with a silky mouthfeel, and had uniquely nice aromatics of baking spice, vanilla, and aromatic wood. (Like we said—this one’s complex.)

-John Nicolini and Michael Madden, Roasters; Jamie Smith, R&D



PEET’S LIMITED RELEASE COFFEES

You might think that a monthly coffee subscription sounds amazing in and of itself, but Peet’s coffee-of-the-month takes it a step further than most. Good things come in small packages, and we only get these coffees in small batches, which is why you can only find them at peets.com and only for a month at a time. They’re special. And while you don’t have to be a Small Batch Coffee subscriber to experience these amazing coffees, their fleeting nature means they can sell out—fast. So subscribing guarantees you get to taste each one of these incredibly special lots.