Rwanda Kageyo

Coffee overview

Kageyo has superb sweetness, offering a jammy mouthfeel, along with a rounded presentation of acidity and finish. This is a thick coffee, listed notes present in a syrupy and jammy manner, even the black tea note is viscous. We still recommend ~30 days of rest for this one, though it might start opening sooner. A great sendoff for Rwanda season.

Coffee flavor profile

Peach syrup, raspberry jam, black tea

Acidity: berry-like
Sweetness: heavy, syrupy, jammy
Balance: leans sweet
Finish: viscous, lingering

Brewing evaluation

Rest: 30+ days recommended

Filter eval day 1: Gabi Standard - A big and round expression here, notes are thick with high tactile feel throughout. Peach black tea syrup. Raspberry jam. Huge cup.
TDS: 1.42 / EY: 23.60%

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Farm: Multiple smallholder farmers
Producer: Kageyo Washing Station
Region: Nyamasheke
Country: Rwanda
Variety: Red Bourbon
Process: Washed
Sourcing: Falcon