RWASHOSCCO - samples from origin

Cupping at origin. A mystical, near-nirvana thing. A dream of every serious cupper. That's still years ahead of me.

I was more than happy to receive samples from Rwanda. I am profoundly grateful for such an opportunity. It's a great way to develop as cupper.

If you want to read more about RWACHOSCCO 10th anniversary, click here.

The three samples were cupped 2-3 weeks after roasting. There are some concerns about roast development, but its typical. I used 11g per 200 ml of water. Ground on EK43. Fragrance was evaluated straight after grinding.

Rwanda Pulped Natural

Fragrance: plum, strawberry, blueberry, peach, apricot

Absolutely no crust on the surface, indicating strong underdevelopment. Confirmed by aroma - no flavour, only wheaty underdevelopment.

The same with flavour - nothing. Low acidity, towards aftertaste (no alkaloids developed).

The cup was unclean and non-drinkable.
Underdeveloped beans preserve flavour very shortly, which is a shame, because fragrance was promising. I suspect poorly warmed-up roaster, because colour doesn't indicate underroasting. 

TBC1 Sample 3

Fragrance: peach, slightly grainy, blueberry

Crust disappeared before breaking, suggesting underdevelopment. I'd describe aroma as funky roast, towards underdeveloped.

However, in terms of flavour it's getting interesting. Enjoyable first sip. Weak, but juicy. Sunflower seeds detectable. Medium acidity, nice aftertaste, quite balanced, but watery.

Apparently there is potential in these beans. Good roast profile and this could rock as guest espresso or filter.

TBC1 Sample 10

I have to admit, that I've been told this sample is impressing. But no preconceptions.

Fragrance: utterly surprising, but I cannot think of anything but Asian cuisine

Crust disappeared like with previous sample. Aroma again - underdevelopment, but fruity!

Flavour has so much depth, that I may have overevaluated it. Nevertheless delicate, fruity, bubble-gum (natural Indian, anyone?).

Fruitiness like peach, apricot, redcurrant, raspberry, lime. Also, ginger (with a question mark).

Clean, bright with dominating acidity. Open, balanced, long-lasting.

I just don't know what is going on with the fragrance. 


All in all, it's been about contextual cupping. All of these have been underdeveloped, first one severely. However, apart from the last one, fragrance was really promising, suggesting good cherry-picking and processing.

I could tell every sample was speciality grade coffee, with concerns only about roasting. That's the case whether score is about coffee itself or roaster's ability to bring up the full potential of the beans.

Being a green-coffee buyer is demanding. An ability to transpose a random-roast-profile cup into roasting potential is high-end skill.


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