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Rwanda Kanguka
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Rwanda Kanguka

Cup Notes:
Cooked Plum
Nuts and toffee
Mild dark fruit notes

About Rwanda Kanguka

Kanguka is produced by over 20,000 smallholder coffee farmers. These small-holder producers manage around 2-3ha of land and tend to only around 200 trees. Specialty Coffee production in Rwanda has seen exponential growth in recent years and with improved quality, reputation and access to market, the price paid directly to the farmers has significantly increased.

Like Inzovu, Kanguka is a special project where small-holder lots are combined together based on profile and quality in order to create large exportable lots with impeccable consistency in aspect and cup quality.

Kanguka means “Wake Up!” in the local Rwanda language. The coffee it self is grown in fertile volcanic soil. Alltitude range 1400-1900masl. Harvest takes place from May through to July. After the cherry has been harvested it is then brought into a washing station, for processing. The coffee is graded, milled, hand sorted and raised drying beds.

This is a washed lot meaning that after the cherry is harvested, immature green cherries are picked out and over-ripe cherries are separated in floatation tanks. Pulped parchment is fermented for 24-48 hours depending on the local weather conditions at the time. Then the clean, washed parchment is set aside for drying. All the coffees are dried on raised beds anywhere from 15-22 days prior to dry milling in Kigali.

This coffee from the continent of Africa is an interesting selection this month

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North Shore

If you’re a fan of seeing and smelling freshly roasted coffee beans, just take a drive to our café in Albany.

Purchase it at its prime - whole beans, fine espresso or plunger ground and bring it home or to the office with smell and taste all intact.

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