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PURE ORIGINS

Lacteus - Rwanda Rugamba Washed

Lacteus - Rwanda Rugamba Washed

€15,50
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The feeling of biting into a square of milk chocolate, without the chocolate. Or the milk, for that matter.

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Abonnement au détail

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Abonnement au détail

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Lacteus (formerly Suave)

Adj. From the Latin meaning "milky," "of milk," or "white as milk." Derived from lac (milk), it refers to that which is composed of milk, the color white, or, figuratively, purity.

                                                                                          

  • Country : Rwanda
  • Region : Rutsiro District
  • Producer: Over 1,500 smallholder coffee farmers.
  • Farm / washing station : Rugamba 286.

                                                                                          

                                                                                          

  • Tasting notes : Yellow lemon, milk chocolate, wild honey.
  • SCA Score : 86/100
  • Complexity level : Medium to high.
  • Acidity : Medium to high
  • Body / strength : Velvety

                                                                                                          

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Illustration de tasse

N.f - Recommended recipe

N.m - Terroir

Rwanda, a small African country dear to Gaël Faye, is the 28thlargest coffee producer in the world. It primarily produces Arabica coffee, and more specifically the Red Bourbon variety.

Coffee cultivation there is divided into 30 districts. The Rutsiro district(western Rwanda) is recognized for its high altitudeand its volcanic soils, which produce dense and aromatic coffees. Thanks to the microclimate of Lake Kivu, the coffees often offer a bright acidity, fruity notes(citrus, red berries), and great sweetness. Production is carried out by small-scale farmersand renowned washing stations, with coffees that are primarily washed.

M.n - Producer

N.f - Varieties

N.m - Processing method

When discussing coffee processing, we are referring to post-production: after the coffee cherries have been harvested, the cooperative must choose whether to leave the cherry pulp on or remove it before drying.

For this coffee, the"washed" process implies that the cherries were mechanically depulped and then fermented in water for 48 to 72 hours before removing the remaining skin.

The beans are then placed on drying beds for 7 to 8 days to reach a moisture content between 10 and 12%.