- Jean Paul Tunda & 1,864 Smallholder Producers
- Cyangugu, Rusizi
- Red Bourbon
- 1,565 - 1,724 masl
We visited Jean Paul two years ago during our inaugural trip to Rwanda. The sun was setting as we arrived at the private mill that is named after his eldest daughter, Liza. We chatted into the night with Jean Paul, asking questions about Rwandan coffee while he asked us about the speciality coffee industry in return. As the night moved on, we spoke about alternative processing methods that could be tried and accessed the ways that we could showcase a natural processed Rwandan coffee.
It was decided that we would create two coffees, both named after his daughters. They would showcase two different approaches to producing a natural coffee. This lot, Keza, was produced by placing the coffee cherries beneath the sun in thin piles, allowing increased airflow to the fruit. This airflow resulted in the fruit and mucilage around the bean drying evenly, creating a cleaner flavour profile while retaining a naturally heightened sweetness.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.