Rwanda Mibirizi Cup of Excellence Winning Lot#8
Back to the Rwandan Cup of Excellence, and also back to the same winning farm as we thoroughly enjoyed last year: The Coffee Washing Station named Mibirizi.
Mibirizi is owned by the Nile Congo Mountains Coffee Company. This company was created in 2004, a decade after the genocide, by three entrepreneurs who returned home to rehabilitate the production of thousands of smallholder farmers. The area is located between the high altitude Lake Kivu and the Nile Congo Crest in Southwest Rwanda and is the site of the first plantings of Bourbon Arabica coffee in Rwanda 100 years ago.
It did not take long for the company to bring pride back to the region for the farmers. In 2006, it achieved 2nd place in the National Cupping Competition, and in 2007 they were awarded 7th place in the Rwandan Golden Cup. This year, and last year, they achieved spectacular heights by landing 2 lots in the top 10 for the most prestigious Cup of Excellence competition.
We still must never forget the important impact this competition has on the farmers involved. Those whose coffee is incorporated in this lot, of which there are 200 or so, each receive 5 times their usual price for the coffee. In a country whose average income is $644.00 per annum, this increase in income for the farmers is a much-deserved windfall!
Our Guest Taster:
Authentic Gelato. Sounds cliché, but Keiran has brought an award winning boutique Italian Gelato to Australia with a focused mission to set a new standard in quality, authentic gelato.
So authentic that they do not even display the gelato in sight, as that would adversely affect the quality. Instead, the flavours are stored in "pozzetti" (stainless steel cylinders buried deep in the gelato counter). This is the traditional Italian way of storing gelato. Kieran is adamant, “Any gelateria worth their salt in Italy uses this system. It is undisputedly the best way to store the gelato. Only a brave few in Australia have begun using it".
The gelato is made fresh every day, and the recipes are straight from Milan, where Kieran has spent months being trained by the best gelato makers in the world.
See his tasting notes below.
To purchae click here: http://www.camposcoffee.com/store/product/rwanda-mibirizi-cup-of-excellence-lot-8.aspx
|Country Of Origin
||South Western Rwanda
||Fully Washed, Sundried
||Deep dark chocolate, burnt caramel, roasted macadamias (candied), cinnamon, molasses
||is big, well rounded
||is full, balanced
||Caramel, black currant, crème caramel, long lingering aftertaste, custard apple, malt
||is smooth, lingering, viscous