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Thread: Rwanda Gisenyi

  1. #1
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    Rwanda Gisenyi

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Roasted to the first snaps of second crack.

    Tried this beans 14 hours post roast as a short black.
    A bit tart but still sweet. Predominately morello - lupin cherry.
    As a base for a flavoured soy drink some chocolate came through.

    Two days post roast the cherry smoothed and darken to remind me of black boy cherries. Much more chocolate came through - dark and smooth, like a nice Belgian chocolate. Very sweet.

    So far so good... er great! Cant wait to try at 7+ day post roast.

  2. #2
    JJJ
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    Re: Rwanda Gisenyi

    Quote Originally Posted by 3132202024322A530 link=1295911178/0#0 date=1295911178
    Cant wait to try at 7+ day post roast. *
    Thats what im patiently waiting for, too.
    Its day four today, so i might crack it open tomorrow and give it a try.

    After reading your thoughts im even more keen to give it a try.

  3. #3
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    Re: Rwanda Gisenyi

    go on ristrom... with a new bean I usually start on day 2 or 3. thats my excuse anyway. let us know how you go.

  4. #4
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    Re: Rwanda Gisenyi

    roasted this one last Sunday probably went a bit long into second crack so havent enjoyed so far with drip but very nice through the espresso. this one really does pour thick.

    definetely tasting better after 5 days. my wife didnt really enjoy this one early in the week but as a cappucino today she loved the chocolate. will definately try a lighter roast and give it another go through the drip.

  5. #5
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    Re: Rwanda Gisenyi

    I tried less heat before first crack and the first crack crack time extended by about 1-2 minutes. Between first crack and second crack the same.
    The cherry turned to sweet raisins.

    6 days post roast my wifes cousin tried it.

    Him: This is nice... This is really good! Wow! It ...um.. tastes like.... um...
    Me: Chocolate?
    Him: YES! And there is .... um....
    Me: Raisins?
    Him: YES! Its like having a really nice rum n raisin chocolate in a coffee.
    Him: Yum. This is better than the coffee I had this morning at 7 Seeds.
    Me:* :)

    Thanks Andy, nice find.

  6. #6
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    Re: Rwanda Gisenyi

    has anyone noticed an acridity that turns on your tongue and back of your throat with this coffee? I roasted to CS8-9 in 23:19, and have tried the coffee consecutively for 2 days post-roast (via clever and pourover). tastes like a processing defect to me...

    i probably got a bad bean or two- will continue to cup the coffee and see how it turns out....

    What CS-numbered roast are the rest of you roasting this coffee to?

  7. #7
    TC
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    Re: Rwanda Gisenyi

    Quote Originally Posted by 7A68657D090 link=1295911178/5#5 date=1306598601
    has anyone noticed an acridity that turns on your tongue and back of your throat with this coffee? I roasted to CS8-9 in 23:19, and have tried the coffee consecutively for 2 days post-roast (via clever and pourover). tastes like a processing defect to me...

    i probably got a bad bean or two- will continue to cup the coffee and see how it turns out....

    What CS-numbered roast are the rest of you roasting this coffee to?
    Hello salt,

    I have been taking it just into second and its been sublime- whether black or under milk and is amongst my favourites this year.

    It might be worth trying some different ramps as your roast is pretty slow. Its working well for me in circa 17 min with my roaster.

    Do you have a screern grab of your profile?

    Chris

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    Re: Rwanda Gisenyi

    Quote Originally Posted by 4B7E7374405C7079797A7A1F0 link=1295911178/6#6 date=1306618874
    Quote Originally Posted by 7A68657D090 link=1295911178/5#5 date=1306598601
    has anyone noticed an acridity that turns on your tongue and back of your throat with this coffee? I roasted to CS8-9 in 23:19, and have tried the coffee consecutively for 2 days post-roast (via clever and pourover). tastes like a processing defect to me...

    i probably got a bad bean or two- will continue to cup the coffee and see how it turns out....

    What CS-numbered roast are the rest of you roasting this coffee to?
    Hello salt,

    I have been taking it just into second and its been sublime- whether black or under milk and is amongst my favourites this year.

    It might be worth trying some different ramps as your roast is pretty slow. Its working well for me in circa 17 min with my roaster.

    Do you have a screern grab of your profile?

    Chris
    Hi Chris,
    Thanks for the advice. I really appreciate the help. Ill try different ramps. Attached is my screen grab. Please ignore the point where it says "First Crack". It was clicked on by mistake, so First crack"- is really where Rolling first crack is.

    Anyway- Im hypothesising that* it was probably a funky bean or two that made the coffee weird. I had the coffee as a Clever today (4 days post-roast), and that acridity was not present anymore. I should have added in my previous post that the first day was where the acridity was the strongest.

    On all days, however, I was getting dark cocoa, early season cherry/stone fruit. General cup profile for me: Not so sweet, fruit acidity doesnt punch through the choc, such that the chocolate overwhelms the fruit, slight vegetal. (Hence Im thinking of going slightly darker for my next roast).

    Do let me know what you think.

    Thanks again. :)

  9. #9
    TC
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    Re: Rwanda Gisenyi

    Hi Salt,

    I should have asked what you use to roast? It looks a little like a correto profile to me?

    The ramp doesnt look too bad although I would try to maintain a steady ramp through to first- so perhaps try to fill out that hollow a little. What jumps out to me is that the roast appears to have stalled after first crack and this will have a profound effect on body and caramelisation. Even as a clever or syphon, Id still want a positive ramp and suspect for this method, its still underdone. :-/

    In general, if youre roasting for espresso and towards 2nd, there will be approx 20oC between 1st and 2nd. Aim to extend that phase out to around 5 minutes- i.e. a ramp of approximately 4 deg/min.

    Hope that helps.

    Chris

  10. #10
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    Re: Rwanda Gisenyi

    Quote Originally Posted by 4075787F4B577B72727171140 link=1295911178/8#8 date=1306736440
    Hi Salt,

    I should have asked what you use to roast? It looks a little like a correto profile to me?

    The ramp doesnt look too bad although I would try to maintain a steady ramp through to first- so perhaps try to fill out that hollow a little. What jumps out to me is that the roast appears to have stalled after first crack and this will have a profound effect on body and caramelisation. Even as a clever or syphon, Id still want a positive ramp and suspect for this method, its still underdone.* :-/

    In general, if youre roasting for espresso and towards 2nd, there will be approx 20oC between 1st and 2nd. Aim to extend that phase out to around 5 minutes- i.e. a ramp of approximately 4 deg/min.

    Hope that helps.

    Chris
    Hi Chris,
    Yes I am using a coretto.
    Thanks for the advice - it makes perfect sense. Ill do just that for my next roast. Once again, I really appreciate the help.

    Cheers.



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