MATYAZO LOT 2. RWANDA
Tasting Notes. Toffee, caramel, white tea, orange acidity
Origin. Matyazo sector, Ngororero district, Western Province
Altitude. 1,100 - 2,200 MASL
Processing method. Fully washed
Drying method. Sun-dried on raised beds
Built in 2009, the Matyazo cooperative and wet mill is situated in the Ngororero district in Rwanda's Western province. Although the washing station is located at 1,719 meters above sea level, the altitude of the 375 producers delivering their coffee cherries to Matyazo range from 1,100 to 2,200 m.a.s.l.
Higher altitude farms contribute to the coffee's floral profile, whereas sweet and fruity notes are enhanced by the amount of mucilage- 5 to 10 percent- left on the beans during the pulping and fermentation process. After fermenting under water for 12 hours, the parchment is then soaked for another 3 hours so as to remove all mucilage. It is then dried on raised beds, where it is turned at regular intervals of 3 hours and covered during the hottest time of the day due to the strength of the sun.
We roast to order on Tuesdays, dispatching next working day. Please specify on check out if you'd like the coffee ground giving brew method.