Rwanda Dukunde Kawa Musasa
by Skunkie
Rwanda Dukunde Kawa Musasa, City Roast
This is my first time with a coffee at a City roast, which is as light as you can go in the roast spectrum. What makes this special is that the cup is going to have all the character of the bean and none of the roaster.
It’s amazing how much coffee varies. We’ve tried so many coffees from so many origins all over the globe without even leaving the house. And there are even more blends out there. It’s fun to see our coffee tastes narrow down to a certain region. I’m just starting to pay attention to taste depending on how the coffee was processed. But getting into that will have to wait for later.
The Rwanda Dukunde Kawa is really the first coffee I’ve raised an eyebrow too from Africa. I’m not much for floral coffees, and they tend to be a bit more bright and intended for light roasting. While the Rwanda is a City roast, the brightness is rather pleasant in an iced americano. The overall cup is sweet with a salt water taffy tanginess. The vanilla and caramel are more present to me in something like a caffé americano than having a straight espresso shot. The cherry hard candy notes really come out with slight florals straight up.
I have a bit of experimenting to do with my Behmor and lighter roast levels. But I feel the Rwanda Dukunde Kawa was a pretty easy coffee to roast, but pulling was a bit tricky. I’m not sure I have the perfect dose/tamp/heat figured out even after a full pound has been consumed. I’d be willing to give this coffee another try after I’ve grown a little more in experience. I won’t give up on coffees from Africa.
Have you tried SM’s Ethiopia Dry Process Jimma -Nigusie Lemma?
I prefer espresso, but this has me drinking 24oz of drip pretty much every day. Tom is right on with the blueberry toaster waffle and it really just fills the room with with its richness. I’ll go out of my way to open the container and catch a whiff. I’m roasting fc/fc+.
I’ve pulled one shot, but was disappointed. I’ve thought of revisiting it as an espresso, but the drip is so good! I bought 5lb, then another 20 immediately. Now Tom has limited orders to 5lbs, as I’m sure it’s going fast. I’m going to have to put some of this aside for special occasions.
I’ve been hearing good things about the Ethiopia Jimma. I haven’t done drip/pour over in a long while. Perhaps this means it’s time for a brew method revisit. :)
I’m currently drinking the Panama Carmen “Sieta Dias de Bellota”. I won’t give away too many details, I’m due for a write up.