Kopakaki, Rwanda

I don't know what's in season in the winter, but being forced to answer I said African coffees. Ethiopia, Kenya, Rwanda. Based on what?

It's the second time my subscription roastery sent me a Rwanda. Just like last month. Seriously? (they have a Kenya available as well)

I've spent a bit more time examining the beans. I'm not an expert, but something seems to be wrong. In approximately 10 g of coffee I've found many broken beans. Inconsistent in colour. One very light (little sugars), one almost black - and too tough to crack with my teeth (advanced carbonisation?). Also a lot of residual chaff, many beans still covered with a silverskin. Some peaberries. Size diversity, even 3 mm difference.

It's not the first Red Bourbon in washed processing I have. But I somehow disagree with the sentence on the leaflet "rare and unique micro-lots and roast them carefully". In my opinion the result has something to do with not necessarily "micro" lot.

The crust disappears completely before 3 min. Maybe roast is a bit underdeveloped. What may be an issue is my low-budget grinder. Because after cleaning and upgrading backlash the crust looked better, still disappearing before "breaking" though. I've cupped 5 days after roasting.

Kopakaki is the name of a mill shared by nearly 2000 farmers. Most of them bring less than 250kg of cherries. Probably all those microlots are blended in the Kopakaki (which explains the diversity described above).


Name: Kopakaki
Roaster: TAP Coffee
Origin: Western Province Rwanda
Region: Karongi District
Cultivar: Red Bourbon
Processing: Fully Washed
Harvest: March - June
Masl: 1500-1600
Roasting date: 02/02/16

Fragrance: tangerine, chocolate
Aroma: floral, fruity (faint aromas)

It seems that the beans made me biased. Because the impression was quite negative. But I couldn't say the coffee was bad. In fact that's pretty decent coffee.

In terms of flavour, black tea and orange peel were dominant. I'm not a big fan of orange peel - astringent, tart. Like a cheap British marmalade. It's not something I'm looking for in coffee, though I found in in Kopakaki.

A light mouthfeel. Like a 2% milk. Not really balanced. Like a tangerine without sweetness. This acidity wasn't impressive due to overwhelming astringent bitterness.

All in all I think the diversity doesn't work well. Tangerine, astringent bitterness suggests overroast, but I can't help feeling the bigger beans are slightly underdeveloped.

Photo - Pexels, CC0


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