Description
- Acidity & Flavor Profile: This premium Arabica coffee, grown at altitudes between 1,600 and 2,000 meters in fertile volcanic soil, benefits from natural processing, highlighting its fruity, winey notes with balanced acidity and a mellow body, leading to a sweet aftertaste. With an average cup score of 85+, Grade A rating, and minimal defects, it showcases the rich Bourbon and Typica varieties, harvested between May and June, with shipping extending to December.
- Exquisite Selection of Hand-Picked Arabica Coffee Beans: Small-batch roasted in Waterville, Maine. Recommended brewing methods: French press, drip machine, pour over, espresso and cold brew.
- African Origin. Each 12oz bag contains beans from the world's richest coffee-growing region of Nyamasheke, Rwanda, ensuring unparalleled quality and Flavor. Tailor your coffee experience by selecting from medium, medium-dark, or light roasts and specifying your grind preference (auto drip, espresso, whole bean, or coarse). This customization, combined with our expert roasting process, guarantees a consistently delightful cup every time.
- Inspiration: Inspired by his African heritage and coffee farming roots, our founder established MBINGO Mountain Coffee in Waterville, ME, with the vision of connecting people to the rich tradition of African coffee while supporting the coffee farming communities worldwide through ethical practices
- Quality: Committed to delivering high-quality, Shade grown and ethically sourced coffee. Our business model focuses on Fairtrade, and backing community projects, making each purchase a step towards uplifting global coffee farming communities.
- Container Type: Bag
The Inzovu Supreme Natural offers a remarkable single-origin coffee experience, distinguished by its meticulous production process and unique flavor profile. Originating from select wet mills known for their exceptional cherry quality, this coffee undergoes a natural processing method that emphasizes the intrinsic flavors of the fruit. At the onset of processing, cherries are floated in water tanks to segregate the underripe or low-quality ones based on buoyancy. This initial step ensures that only cherries of the highest quality proceed to the next stage. Following this, RTC workers manually remove any cherries that haven't ripened properly, guaranteeing a uniform quality. The cherries are then laid out on raised beds under direct sunlight for drying. This stage is critical; a sparse distribution of cherries on the beds is maintained to allow for adequate airflow and sunlight exposure, facilitating even drying. Due to the cherries' high pulp and moisture content, the drying process for natural coffees is notably prolonged, typically spanning 20 to 25 days, which is longer than the drying period for fully washed coffees. This careful and slow drying process inherent to the natural method enriches the coffee with distinctive tropical fruit notes, setting the Inzovu Supreme Natural apart from its counterparts. The resulting coffee boasts a vibrant flavor profile with pronounced notes of banana, pineapple, and mango, offering a unique tasting experience that diverges from the natural coffees of other regions. With a cupping score of 85+, the Inzovu Supreme Natural is a premium selection typically harvested in the latter part of the season. This timing allows the washing stations to wait until the post-April heavy rains cease, ensuring optimal drying conditions and preserving the coffee's nuanced flavors.