Introduction of Rwanda Coffee Kanye processing Plant | Urban Baking Bourbon has different African flavor.

Nanshan, Rwanda, Shek Kanye.

Region: Nyamasheke of the western province

Processing: wet treatment (cleaning)

Drying method: patio drying

Variety: bourbon

The Kanyege cleaning station is hidden in the Nyamasheke area of the western province of Rwanda. Kanyege is 1870 meters above sea level and is located on a hill above the site of the Kanzu factory. The coffee they process comes from a farm as high as 2000 meters. Farmers in the region are planting earlier bourbon varieties, while Kanyege mainly produces wet coffee, but they also produce a small amount of dry coffee (we have produced it in the past). They are floating cherries and sorted by hand to remove most of the unripe coffee, and then use more labor to sort any potential defects after the coffee is washed. When you see raw green coffee and roasted, there are few physical or cup inconsistencies, you can clearly see the extra care in the process of birth coffee preparation.

The caramel in cinnamon powder gives off a subtle sense of dry fragrance. City + baking has such a sweet aroma that the steam gives off a brownish-brown sugar smell with a mild raisin flavor. The cup is very sweet at City / City +, showing a balance and nuance of the coffee liquid as it cools. It shows a hint of honey sweetness, suggesting wheat puffs when lightly roasted. Kanyege is slightly herbaceous, and citric acid is very active when citric acid is mixed with lemon tea. Full City baking has a dark chocolate baking hue with creamy properties.