The Inzovu blend is an iconic coffee from RTC (Rwanda Trading Company), known worldwide for its distinctive natural profile and consistent quality. This lot combines coffees grown on hills in the western and southern regions of Rwanda, where the medium-high altitude and terroir provide fruity and sweet nuances. Its cup profile is highlighted by notes of red plum, 70% chocolate and honey, with a background of cashew nuts, cinnamon and cocoa powder. A coffee of complex structure and enveloping body that reflects the coffee richness of the country.
The Inzovu blend is the hallmark of RTC in Rwanda, consolidated over the last decade as a benchmark in the sector. Each year, the coffees that compose it are carefully selected by RTC's laboratory team, which evaluates and blends the best lots of the season.
Rwanda is a country where coffee is grown in most regions, with a special concentration in Lake Kivu and in the southern province. The production of natural coffee is regulated and requires a permit from the Government, as its volume is limited. These lots are processed in the second half of the harvest, when there is less pressure on the raised beds and the dry climate allows for more controlled and prolonged drying.
This Inzovu lot is a blend of coffees from different Washed seasons, each contributing its uniqueness to the final blend. The composition of the lot is as follows:
- Gitwe: 519 kg
- Horizon Supreme: 4,580 kg
- Mwito: 1,001 kg
- Rugamba: 1,100 kg
Process
Producers deliver the cherries to the Washed stations, where the volume and quality of each lot received is recorded. The coffee is then floated to eliminate defects before being taken to the raised beds. Drying is carried out for 20 days under the sun, ensuring uniform fermentation and the development of its characteristic fruity and sweet profile.
This meticulous production process brings out the complexity and natural sweetness of the Inzovu blend, capturing the essence of Rwanda in every cup.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
17 gr dry
40 gr in liquid
33 seconds
Machine: Sage Barista Pro
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9.19 / 24.47%.
