Kiss the Hippo Coffee - Rwanda, Keza

Tasting Notes: Melon, Raspberry, Jasmine.
Recommended for espresso and filter.

COFFEE STORY

Our final coffee from Jean Paul this year is an anaerobic process. This is a relatively new and innovative method of processing coffee that involves fermenting the coffee beans in an oxygen-free environment, typically in a sealed container with limited air access. This controlled environment enables the fermentation to occur under specific conditions that enhance and amplify certain flavours in the coffee beans.

The process involves removing the outer layers of the coffee cherry and placing the beans, along with some of the fruit's mucilage, in a sealed container with little to no oxygen. The container is then left to ferment for a period of time, usually between 24 and 72 hours. During the fermentation process, the coffee beans undergo chemical changes that alter their flavour and aroma.

The resulting coffee often has unique and intense flavours that are different from those produced by other processing methods. The flavours can range from fruity and floral like our Keza to spicy and savoury. The process also allows for greater control over the coffee's flavour profile, enabling producers to experiment with different variables to create a variety of flavours.

Jean Paul manages a farm with approximately 6,000 trees, and he not only processes the coffee from his own land but also from several hundred small-scale local farmers in the surrounding community. The exceptional quality of his coffee is a testament to his unwavering commitment and determination to train and educate these farmers, as well as to his meticulous attention to detail during the hand-sorting process at the washing station.