This coffee presents a smooth and creamy profile, with top notes of milk chocolate, cashews and persimmon. As it cools, nuances of peach, peanut butter and a touch of panela emerge, adding a layer of natural sweetness. Its dense body makes it a versatile choice, ideal for both espresso and filter, highlighting its complexity and richness.
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.
A la hora de replicar la receta, hay diferentes variables que pueden interferir en el resultado final de tu taza, tales como la fecha de tueste, conservación de los granos, ambiente, agua, etc. Es importante tener en cuenta que todos estos factores puedan influir y tengas que hacer pequeños ajustes al replicar esta receta.
Método: Aeropress
Molino: Fellow Ode al número 5.1
Agua mineral recomendada: Lanjarón
Hemos utilizado 12 gramos de café por 180 gramos de agua a una temperatura de 91º
Añadimos el agua en 2 vertidos. Primer vertido 60 gr esperamos 45 segundos y seguidamente vertemos el resto del agua hasta llegar a los 180 gr El tiempo total de infusión debería de ser 2 minutos con 30 seg, consiguiendo con esta receta un TDS de 1.34% y un porcentaje de extracción del 20.47%.
