Rwandan Nkora
Continuing on our spotlight series here on Caffe Society blog we’re going to showcase another one of our brand new seasonal coffees. These rare, single-origin and micro-lot offerings are being sold under our Speciality Coffee banner and are going down a storm with those that have tried them thus far.
Today we are shining the spotlight on our Rwandan Nkora, a very versatile coffee that has been noted for its mulled tones and stone fruit flavours. It’s brilliant as a filter and as an espresso, and we hope that you’ll love it as much as we do!
Rwandan Nkora
Known as ‘The Land of 1000 Hills’, the country has all the topological and climatic attributes required to be a pretty special place for growing coffee, which is why we were pretty excited to get our hands on this batch.
But for so long, coffee from the landlocked nation has been in the shadow of the bigger, more prosperous and well-known countries of Ethiopia, Kenya and Tanzania. And unfortunately, many people still associate Rwanda with the genocide that tore the country apart in the 1990s. But there’s so much more to the country that its history and at the moment, its coffee industry is growing and improving at a rapid rate.
Owned by Caferwa, the Nkora facility is one of the most established coffee production facilities in Rwanda; it’s a hub for many of the local farmers that work the fields and plantations that cover the surrounding hillsides that overlook the Lake Kivu. For many within the industry, it’s the first port of call when looking for something special and it’s where we headed to get this particular coffee.
Why not take a look at our previous features on our new speciality coffees?
In the cup
When used as a filter there’s a bundle of body and a copious amount of clean acidity, all backed up by a basket of the stone fruit flavours of plums and black cherries that we have previously referenced. These then subside to reveal a slightly mulled finish that might trick a few into thinking that Christmas is just around the corner!
As an espresso – and used to create lattes and other coffee shop specialities – those mulled notes really come to the fore and push the stone fruitiness to the back of the tastebuds. Additionally, there’s a slight presence of biscuit, which adds depth and an extra layer of complexity to an already wonderful espresso.
Quick look
Origin: Rubavu District, Rwanda
Altitude: 1,450-1,800m
Varietal: Bourbon
Process: Dry fermentation, wet processed, sun dried.
Our Rwandan Nkora seasonal coffee is available to purchase from our webstore at an introductory price of £4.50 (200g)
photo: François Terrier (Used and adapted under Creative Commons)