coffee: Nkara Peaberry
country: Rwanda
region: Northern Province, Gakenke District
farm: Nkara washing station (Dukunde Kawa Cooperative)
altitude: 1,880m
variety: Red Bourbon, (Peaberry)
process: Washed
producer: 130 cooperative members

notes: Chamomile florals, toffee sweetness, tropical fruits, peach, and Pink Lady apple

When Lawrence, the barista on duty, offered me a pourover of this, it stopped me on my tracks. It was sparkling clear and complex - blackberry, chamomile, peach highlights and yet so sweet and welcoming. What's this delightful sip? Nkara Peaberry. I think sometimes it's marketing and mythmaking when people say peaberries are good because the energy directed towards the cherry just goes to the one round bean instead of the usual two. This time I'll happily swallow the whole story.

Anyway, Lawrence's pourover process follows:

16 gram dose || 250g water

1) 50g water: 30 seconds pour, 20 seconds dripout
2) 100g water: 40 seconds pour, 20 seconds dripout
3) 100g water: 40 second pour, dripout to finish

I highly recommend V60s or Origamis or straightout cupping method (sip slowly) to fully appreciate the clarity in the cup and amazing flavours. Again, there's not much of this. No cap, it's a cup worth remembering. Cheers, Hazel