From the German roaster Maldaner, we have a package of select coffee from western Rwanda. Its flavor profile includes notes of forest fruits, salted caramel, and lime, complemented by a syrupy texture and elegant acidity. Thanks to the omniroast method, it is suitable for both espresso and filter, so you can prepare this package in several ways and discover more characteristics of Rwandan soil.
Behind this coffee is Uzziel Habimana, Q-Grader and co-founder of Ikawa House. After losing his parents in the 1994 genocide, he rebuilt his family farm, Ruronzi, where he now grows coffee in harmony with nature and the community. Six varieties of Arabica grow here, including Mibirizi, Batian, Geisha, and San Roque, which expand the flavor palette of this farm.
Uzziel coffee is processed using the natural method. After hand-picking only ripe cherries, fermentation takes place for 20–25 days on African beds, protected from direct sunlight. This process brings out the sweetness, fruitiness, and complexity of the coffee. Unlike the washed method, where the pulp is removed immediately after harvesting, in the natural process, the coffee cherries are left to dry whole, i.e., with the skin and pulp intact. Immediately after manual sorting and selection, they are spread out on African drying beds or concrete surfaces, where they lie for up to several weeks, during which a slow drying process takes place. The cherries are turned regularly to prevent fermentation or mould. During this process, sugars and aromatic compounds from the pulp gradually penetrate the bean, giving the resulting coffee a fuller body, greater sweetness and more intense fruitiness.
- Altitude: 1995–2100 m above sea level
- Harvest: February - July 2024