Rwanda Karenge Coffee Villages

This is a nice solid Rwandan coffee. As is typical of this origin it isn’t outrageous in any way, just a nice solid every morning coffee. Karenge is a region in eastern Rwanda. Coffee Villages is the name of the milling station where the raw coffee beans are processed. These are often named after the nearest town, but in this case that name was taken.

I am particularly fond of Rwandan coffees. They are fairly predictable, and have both a solid balance of qualities and enough difference to distinguish them. This Karenge is typical, in that it has a lot of solid coffee taste, while having enough brightness not to be in any way dull. You may notice some citrus fruit flavor here. This is definitely not an acidic coffee. Rwandas may not often be sensational, but they definitely grow on you. While I am definitely a fan of the other more outspoken East African origins, in particular, Ethiopia and Yemen, some of my very favorites, all time, have been Rwandans.

How to not run out of coffee

Empty Coffee CupFirst, there’s a lot of other coffee in the world, so no one’s likely to have to go without. But we’d like you to be able to drink fresh Hayes Home Roast with as little interruption as possible.

The best way to never run out is to get an extra pack, and stick it in the freezer unopened, so as to avoid picking up taints. Freezer coffee is comparable to real fresh coffee, but has a significantly shorter open freshness period, closer to a week than to two. When you go to use it, it’s not a bad idea to let it warm to room temperature before you open the pouch, though this may be unnecessary nuance. Or you can just open the bag and go!

You should probably rotate it for a new one every month or two, though the coffee will in all likelihood be acceptable even after that. If you find yourself more than two packs ahead, let me know, and we can make an adjustment.

I’m a believer in not putting things in the way of the simple enjoyment of coffee. You may lose as much enjoyment by feeling you’re not living up to some exacting requirement as you might from the actual degradation of the coffee. If you derive enjoyment from the ritual and fussiness, that’s okay, too.

The main thing I’ve noticed is that the difference in result when starting with superior quality fresh coffee leaves a lot of room for a better than average coffee experience, even if you don’t follow all the rules religiously!

Indonesia Bali Kintamani Blue Moon

Bali Kintamani "Red Cherry". Photo by MTC Group on flickr.
Bali Kintamani “Red Cherry”
Bali is one of the Indonesian islands, and, while not the most well known for its coffee production, has had coffee under cultivation for roughly 300 years. The Kintamani region was basically put out of business about 50 years ago by a volcanic eruption, but has since built back up.

This is a middle of the road Indonesian in the cup, not too earthy and not as bright as some of the newer coffees coming out of this origin.

Sulawesi Bone Bone Village

Bone Bone Village, by MTC Group on flickr
Bone Bone Village
How could I resist trying a coffee from a place called Bone Bone Village? They say “bo-nay bo-nay”, but still.

Thick bodied and sweet, with what’s referred to as complex rustic flavors. It doesn’t hurt with this sort of coffee preparation to check for discolored beans and remove them.

Timor Eraulu Lauana Villages

East Timor
East Timor
This East Timor coffee comes from two villages, Lauana and Eraulu. Each has a farmer’s cooperative, and together represent approximately 100 small farms. This coffee is a washed, wet process coffee, which accentuates the sweet and fruity characteristics of the bean. producing a sweet and fruited cup. Timor coffee is actually an unusual hybrid of arabica and robusta. It possesses the disease resistance of its robusta ancestor, an important feature in the present days of rampant coffee rust, whike having flavors more like arabica.

First impressions of this lot—fruity, sweet, and clean.

Photo: Ellen Forsyth on flickr License: CC BY-SA 2.0

Ethiopia Dry Process Gey Harar

Harari Traditions
Harari Traditions
This is as close to a Yemeni coffee flavor profile as I’m likely to be able to offer as part of our Coffee of the Week offerings. Yemenis are expensive and can be hard to get in quantity.

Harar is a distinct Ethiopian region, with a dryer climate and a different tradition of coffee cultivation and processing from the more familiar Yirgacheffe region. Due to the aridity of the Harar region, coffees are necessarily dry process since the amounts of water necessary for wet processing are simply not available.

Overall, considering the local cultivation methods and the dry processing, and the similarity of the varieties involved, both Ethiopian and Yemeni coffees being essentially heirloom varieties, Harars are closely akin to Yemenis. They share a rustic wild character, engendering descriptives such as leather and wood, but in the case of the Harars also possessing a typically Ethiopian fruit and flower character.

This particular coffee is sweet, heavy bodied and complex, with a range of flavor notes reaching from leather and wood to fruit and flower. Probably not to everyone’s taste. This is not a mild, simple coffee, but if variety in coffee intrigues you, you don’t want to miss this one.

Mexico Organic Oaxaca La Lagunilla Cooperative

Cathedral of Oaxaca by Russ Bowling on flickr
Cathedral of Oaxaca
This coffee is a blend of coffees from forty different farmers with small holdings in and around the small town of Cacolotepec in Oaxaca, in southern Mexico. Oaxaca has a robust agricultural sector, of which coffee is only a part. The La Lagunilla Cooperative is recently formed and handles the latter stages of the coffee milling and the marketing. This is a wet process, organic certified coffee.

While brighter than the Cameroon Mifi Longberry which I ordered at the same time, this is also a sweet and bodied coffee with emphasized notes of coffee, nuts, and dark sugar. One of the terms that Sweet Maria’s uses to describe this coffee is “coffee-like”. Again, another venture into finding a mild, balanced coffee without particular extremes. And I will have more to say when it arrives and I can roast a sample.

This is definitely a nutty coffee, at the same time fairly bright. I would not call it fruity or floral in any way. Hazelnuts come to mind. Quite distinctly sweet.

Cameroon Mifi Java Longberry

Cameroon Coffee Forest
Cameroon Coffee Forest
This is an unusual origin, and not often seen. I, personally, have never had a Cameroonian coffee. It’s another of my selections exploring mild, daily drinking coffees. Sweet Maria’s description notes this is a low acid cup with noticeable body and sweetness. I’m presently still waiting arrival of this shipment, and will let you know more about it once I have it in hand and can roast up a sample.
Photo: Trees for the Future, License: CC-BY-2.0

Roast and Ship History

This page was set up initially to help me keep track of what I have, and will be, roasting, but I realized that it might be interesting and even perhaps useful for visitors to the site. The “Coffees of the Future” are subject to change! The links go to descriptions of the coffees.

Friday, December 26, 2014
INDONESIA Bali Kintamani Blue Moon

Friday, December 19, 2014
ETHIOPIA Mokamba Dry Process Natural

Monday, December 15, 2014
INDONESIA Bali Kintamani Blue Moon

Monday, December 8, 2014
ETHIOPIA Dry Process Gey Harar

Sunday, December 1, 2014
CAMEROON Mifi Java Longberry

Sunday, November 24, 2014
TIMOR Sulawesi Bone Bone Village

Sunday, November 17, 2014
TIMOR Eraulu Lauana Villages

Monday, November 10, 2014
ETHIOPIA Dry Process Gey Harar

Sunday, November 2, 2014
BRAZIL Pulp Natural Fazenda do Sertao

Sunday, October 26, 2014
CAMEROON Mifi Java Longberry

Sunday, October 19, 2014
ETHIOPIA Dry Process Grade 1 Yirgacheffe Aricha

Sunday, October 12, 2014
SUMATRA Lintong 17+ Toba Batak

Sunday, October 5, 2014
MEXICO Organic Oaxaca La Lagunilla Cooperative

Sunday, September 28, 2014
CAMEROON Mifi Java Longberry

Sunday, September 21, 2014
BRAZIL Pulp Natural Fazenda do Sertao

Sunday, September 14, 2014
ETHIOPIA Dry Process Grade 1 Yirgacheffe Aricha

Sunday, September 7, 2014
MEXICO Organic Oaxaca La Lagunilla Cooperative

Sunday, August 31, 2014
CAMEROON Mifi Java Longberry

Monday, August 25, 2014
BRAZIL Pulp Natural Fazenda do Sertao

Monday, August 17, 2014
ETHIOPIA Dry Process Grade 1 Yirgacheffe Aricha

Sunday, August 10, 2014
SUMATRA Lintong 17+ Toba Batak

Monday, August 04, 2014
ETHIOPIA Dry Process Grade 1 Yirgacheffe Aricha

Monday, July 28, 2014
BRAZIL Pulp Natural Fazenda do Sertao

Monday, July 21, 2014
SUMATRA Lintong 17+ Toba Batak

Wednesday, July 16, 2014
ETHIOPIA Dry Process Grade 1 Yirgacheffe Aricha

Monday, July 07, 2014
ETHIOPIA Mokamba Dry Process Natural

Tuesday, July 01, 2014
BRAZIL Pulp Natural Fazenda do Sertao

Tuesday, June 17, 2014
BRAZIL Fazenda Sao Benedito

Saturday, June 14, 2014
ETHIOPIA Dry Process Grade 1 Yirgacheffe Aricha

Saturday, June 07, 2014
RWANDA Small Producers Mutovu Coop

Monday, May 26, 2014
ETHIOPIA Mokamba Dry Process Natural

Tuesday, May 20, 2014
SUMATRA Toba Batak Peaberry

Monday, May 05, 2014
RWANDA Small Producers Mutovu Coop

Sunday, April 27, 2014
RWANDA Nyamasheke

Monday, April 21, 2014
GUATEMALA Finca Candelaria-Lote Cedro

Monday, April 14, 2014
ETHIOPIA Mokamba Dry Process Natural

Wednesday, March 26, 2014
EL SALVADOR Mahajual Tablon Tempisque

Sumatra Lintong 17+ Toba Batak

Lake Toba
Lake Toba
This is a Sumatran coffee, thus Indonesian, and the most common Indonesian origin. Lintong is a city, Toba a lake and Batak the ethnicity of the farmers in this region.

17+ refers to bean size. 17 is fairly large. In and of itself size isn’t that much of a determinant of flavor, but larger sizes mean that the coffee has been more carefully picked over during processing, and at least with Indonesians a certain portion of defects associated with small bean size are minimized.

This is a wet process Sumatran, which excludes some of the earthy natural flavors often associated with Indonesian coffees, actually a byproduct of the more problematic dry processing methods traditional in this origin. It’s still quite distinct from the floral and fruitily aromatic coffees of Africa. This coffee’s traditionally Indonesian with darker aromatics which become quite chocolatey as the cup cools.

I tend to roast this coffee a bit toward the dark end of the range. It would make a good Vienna roast, as the dominant flavor elements are capable of surviving a darker roast, and the roast flavors, more noticeable as the roast darkens, go well with the underlying flavors of this sort of coffee. Darker roasting also mutes the acidity of coffee, which, since this is a coffee without as much of the lighter notes that are acidity related, lets you have a milder coffee without losing the important specific qualities of the bean.

Photo: Global Panorama on flickr, License CC-BY-2.0