Eliza Beans Coffee
ROTATING LIGHT ROAST- Rwanda Honey Process Kibirizi - BRIGHT AND ZINGY
ROTATING LIGHT ROAST- Rwanda Honey Process Kibirizi - BRIGHT AND ZINGY
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This is the page for the rotating light roast.
Currently the bean is: Rwanda Honey Process Kibirzi
This one is particularly a fruit bomb, so I hope you all love this one!
On our totally-subjective scales:
Fruitiness (0-10): 9 - this one is quite fruity and bright
Cocoa (0-10): 3 - not much cocoa flavors
Complexity (0-10): 4 - the fruit notes evolve as your drink cools
Farm notes (courtesy of our supplier - Sweet Marias):
Kibirizi is the name of the town this coffee comes from, as well as the coffee washing station where it was processed ("CWS"). The wet mill sits at 1770 meters above sea level, and is buying cherry from small holder farmers in the surrounding villages of Nyamagabe. Most farmers have less than 1 hectare of coffee planted in Bourbon, as is largely the case for Rwanda. Kibirizi CWS does many different types of processing, including honey. The honey process involves depulping the outer cherry, but leaving some of the fruit intact to the seed. Unlike the wet process method, the green seeds bypass a fermentation/washing step, going straight to the raised beds to dry. While not always true, honey processing can bring fruit flavors to the cup, which was what we tasted in this coffee. It also produces a high instance of chaff, which is normal for honeys. Just make sure to vacuum your roaster in between batches.
Why do roast levels and lots vary?
Why do roast levels and lots vary?
We roast in small, 10 lb batches using no automation. Just a gas knob, an air control, and a roasting curve. So every batch has their own characteristics and qualities that are unique to that batch. We like it this way. If we wanted the same old thing every time, we would just buy cheaper corporate coffee.
Why don’t you provide descriptive tasting notes?
Why don’t you provide descriptive tasting notes?
Have you ever bought a coffee with a flowery, beautiful description, only to come home and find that it tastes nothing like what you were advertised? We certainly have, and we find that disappointing.
We also believe taste is super subjective and that small-batch variance makes each batch so unique. I may taste apple while you may taste pear. Who’s to say who is right?
To address this, we came up with three major flavor categories that reflect how we think of coffee and select a coffee given the scenario: fruitiness, cocoa, and complexity.
We are trying this out to see how it resonates with our customers. We ultimately want to connect people with coffees that they enjoy and help them learn about new flavors and experiences. So whatever scale does that best is what we’re interested in.
What brew methods do you recommend with this coffee?
What brew methods do you recommend with this coffee?
Honestly, this is one of those things that I just believe that every coffee goes well with every brew method. What matters most is care to your preparation. With attention to detail, your coffee can taste great literally filtered through a sock.
I know it sounds wild, but really the best investment for better coffee isn’t a better coffee maker, but a better grinder. Even a $6000 espresso machine with a bad grinder will make mid coffee. But fantastic coffee can be made with a cheap machine and a nice grinder. Maybe I’ll write a blog with specific recommendations one day.
