PHILOCOFFEA 253 RWANDA Remera Undershade Lot 2

＜Remera＞
Remera is located in the Nyamagabe region in southern Rwanda. Every year, more than 3,000 smallholders send about 800 tons of coffee cherries to the processing plant for processing. These coffees are grown in the Nyungwe National Park near the upper reaches of the Nile River. Thanks to the mineral-rich soil and water resources, they have created a unique flavor.

The cherries that arrive are first divided into three grades by weight. After the pulp is removed by the peeling machine, they are fermented for 12 to 18 hours, graded and sorted again, and then soaked in a tank for about 24 hours. The drying stage is first on a covered drying table for about 6 hours, and then transferred to an unsheltered drying table for about two weeks. During the drying period, unripe beans are constantly picked out in an effort to improve the overall quality. (I only realized that strict screening is carried out at each stage of the process when I read it...!)

Thanks to such rigorous production and processing procedures, Remera won the Rwanda COE (Cup of Excellence) award in 2008, 2010, 2011 and 2013, and its quality was highly recognized.

＜UNDERSHADE＞
This batch of coffee beans uses a new iron structure drying table with a transparent plastic sunshade installed on top for drying. This method can flexibly adjust the sunlight intensity and drying speed to improve the quality of green beans, which is the result of continuous experimentation and innovation.

Remera Undershade Lot 2 has typical Rwandan flavors, such as citrus and herbal aromas. The moisture content is only 9.1%. When roasting, the heating rate will drop sharply after the first crack, so I was troubled about how to deal with this bean. In the end, I chose to slightly reduce the temperature of the beans, extend the overall roasting time, and maintain a stable fire after the first crack, so that the latter part of the roast can also be fully developed. Every time I roast, I will observe the overall balance and constantly fine-tune the strength of the fire.

The flavor is citrus acidity with a sweet taste like mandarin orange or lemon candy, and the aftertaste is herbal, which is very representative of "This is Rwanda!" The refreshing sweetness and acidity are pleasant, and it is very suitable for drinking as iced coffee after rapid cooling. The juice is full and makes people want to drink it one mouthful after another. If you drink it hot, you can feel the smooth taste. No matter what the temperature or mood is on that day, we recommend you to try different ways of drinking.