RWANDA INZOVU SUPREME NATURAL

Inzovu Supreme Natural

About this Coffee

The Inzovu Supreme Natural offers a remarkable single-origin coffee experience, distinguished by its meticulous production process and unique flavor profile. Originating from select wet mills known for their exceptional cherry quality, this coffee undergoes a natural processing method that emphasizes the intrinsic flavors of the fruit.

At the onset of processing, cherries are floated in water tanks to segregate the underripe or low-quality ones based on buoyancy. This initial step ensures that only cherries of the highest quality proceed to the next stage. Following this, RTC workers manually remove any cherries that haven't ripened properly, guaranteeing a uniform quality. The cherries are then laid out on raised beds under direct sunlight for drying. This stage is critical; a sparse distribution of cherries on the beds is maintained to allow for adequate airflow and sunlight exposure, facilitating even drying. Due to the cherries' high pulp and moisture content, the drying process for natural coffees is notably prolonged, typically spanning 20 to 25 days, which is longer than the drying period for fully washed coffees.

This careful and slow drying process inherent to the natural method enriches the coffee with distinctive tropical fruit notes, setting the Inzovu Supreme Natural apart from its counterparts. The resulting coffee boasts a vibrant flavor profile with pronounced notes of banana, pineapple, and mango, offering a unique tasting experience that diverges from the natural coffees of other regions. With a cupping score of 85+, the Inzovu Supreme Natural is a premium selection typically harvested in the latter part of the season. This timing allows the washing stations to wait until the post-April heavy rains cease, ensuring optimal drying conditions and preserving the coffee's nuanced flavors.

The Inzovu Supreme Natural not only exemplifies the rich coffee heritage and innovative processing techniques of Rwanda but also highlights the commitment to quality and flavor that defines the best of natural process coffees.

Production Details:

 Region: Western Rwanda, Nyamasheke District

 Production: Hulled and graded at Rwanda Trading Company in Kigali, Rwanda

 Soil: Fertile volcanic soil (Humic Acrisols / Humic Ferralsols / Humic Cambisols)

 Altitude: 1,700 – 2,000 meters

 Varieties: Arabica: Bourbon and Typica

 Harvest / Shipping Period: May - June / August – November

Quality Analysis: Average Cup Score = 84+, Grade = A, Average Screen Size = 15+, Less than 5 minor defects

Cupping Notes: Fruity, winey, balanced acidity, mellow body, and a sweet aftertaste.