This month’s flavor of the month is the Rwandan L.E. sourced from the shores of Lake Kivu in West Nyamasheke in Rwanda. Originally, a bean-washing station (which is critical to the coffee bean preparation process) was built in 2008. Due to instability in the area, this washing station continually broke down making it difficult for local farmers to create sustainable economic growth.
In 2017, the washing station and cropland was purchased by an investor and for the first time since it’s establishment in 2008, the area had consistent funding to be able to maintain the facility. This allowed local farmers to build stable livelyhoods and feed their families. It also created an opportunity for sustainable infrastructure (namely roads) to be built between the coffee farms and Kigali, the capital of Rwanda.
Now, thanks to international relationships with coffee suppliers, and roastaries like Cherry Blend Coffee Roasters, the washing station and surrounding farms were able to generate enough income for the area that a school has been built to provide quality educations to all of the children of families working in the coffee fields.
These beans are a unique type of Arabica Coffee known as a “bourbon” bean. These coffee plants are typically slightly taller, and less resilient than other forms of the arabica plant. The bourbon beans are known for their deep and buttery flavors, as well as light fruity overtones with a hint of sweetness. They are less common as other types of coffee’s as the yield per plant is slightly less, but the flavor is well worth the scarcity.
With our custom roasting process, you’ll experience notes of purple grabe with subtle hints of orange and a sweet caramel finish with each cup of Rwandan L.E.
Common preparation styles:
- French Roast
- Pour over
** Freshness **
Whole bean coffee normally maintains its freshness for about two months. Ground coffee usually is best if used within two to three weeks.