JACKROCK

SEASONAL ESPRESSO

£7.50
JACKROCK

Jackrock is all about celebrating the seasons of coffee, and the different flavours these bring. This time round we have created a blend of two outstanding Rwanda coffees. We love the sticky fig sweetness, almost like a jam. The blackberry mouthfeel is smooth and pleasing the palate, with a bold syrupy body, this coffee is a stunner! Try it as an espresso or with milk as a flat white.


COMPOSITION
75% MWASA (RWANDA)
25% NKORA (RWANDA)

TASTING NOTES
FIG / BLACKBERRY / SYRUPY BODY

WEIGHT
8oz / 227g


FARM INFORMATION

MWASA

Varietal: Red Bourbon
Processing: Washed
Altitude: 1600 - 1900 masl
Owner: Cooperative members
Location: Western Province, Machuba sector, Rwanda

The Mwasa washing station is owned by 10 individuals but has 600 members who deliver their coffee and use the services of this washing station. High altitude and pure Bourbon are factors that almost guarantee fantastically complex coffees - Mwasa has gained a reputation for producing great quality since featuring in the top ten of the Cup of Excellence in 2010.

Mwasa is situated in a rugged valley high up in the mountains of the Muchaba Sector above Lake Kivu. It is a reasonably small station that exports around 60 tonnes of coffee per year. The coffee is handpicked by the smallholder members and delivered to the Mwasa washing station where it is pulped. This initially separates the dense beans from the immature unripe beans before going into fermentation tanks for around 12 hours. Once the fermentation process is completed, the beans enter the washing channels where floaters are separated further and the dense beans are cleaned of mucilage. The washed beans will then enter soaking tanks where they can sit under clean water for between 18 and 24 hours. This soaking process allows amino acids and proteins in the cellular structure of each bean to develop which results in higher levels of acidity and complex fruit flavours in the cup. The beans are then transferred to the initial drying tables where hand sorting for defects begins - unripe beans are supposedly more visible whilst the beans are still damp. This first stage of drying can last around 6 hours before the beans are gathered and laid in thicker layers for the remaining 14-20 days of the drying period (dependent on weather and temperature). The dry parchment coffee is then rested for around 1 month before being milled, sorted for defects and then immediately packed into GrainPro for export.

 

NKORA

Varietal: Red Bourbon
Processing: Washed
Altitude: 1500 - 1750 masl
Owner: Cooperative members
Location: Rustiro District, Mushonyui Sector, Rwanda

Most people don’t realise that Rwanda has such a long history of producing Fully Washed coffee, albeit in much smaller volumes than it does today. Nkora was the very first washing station to open and operate in Rwanda in 1957, and processed 786 tons of cherry in 2016. Considerable improvements have been made to the station since then, too. For example, the mill is now powered by a nearby micro-hydro power station, meaning it is run on renewable energy. In addition, Nkora sustains, staffs and operates a 66 student preschool for the surrounding community that is entirely funded by proceeds from the washing station.

4,377 farmers deliver to the washing station, from a collection area with an altitude range between 1500 and 1750 masl. Processing is done using a 4 disc Mckinnon pulper, before the coffee is dry fermented for 12 hours. It is then wet soaked for 8 hours before being density graded using water channels. Finally, the coffee is dried on raised beds for approximately 15 days before being transported to the Rwanda Trading Company dry mill in Kigali for export.

 


RECIPE

Dose weight: 18 grams
Brew temperature: 94ºC
Brew time: 23-25 sec
Yield: 33-35 grams
Total volume (incl. crema): Approx 43ml

This recipe was developed on a Nuova Simonelli Aurelia II T3 using 20g VST Precision baskets and should be used as guidance only, as all machines extract differently.

 

All our coffees are roasted and packed in foil-lined bags at our roastery in Penryn, Cornwall.

We roast, hand-pack and ship all orders on Thursday, including Smält Hot Chocolates, merchandise and hardware items.

All our orders are shipped via Royal Mail for orders up to 2kg and Interlink Express for orders over 2kg.

Royal Mail First Class
Up to 1kg - £3.00
Up to 2kg - £4.00

Interlink Express
Over 2kg-20kg - £7.00
Over 20kg - Free

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