The quality of Rwanda's coffee has skyrocketed in the last decade when earlier government initiatives started paying off. The cup profile of Rwandese coffee is unique. However, many buyers remain reticent about this origin because they fear the infamous Potato Taste Defect (PTD). Though PTD can't be 100% avoided, it is under scrutiny in the country and its incidence has decreased as quality improved. Now, some progressive roasters are willing to take the risk. We spoke to Friedhats, a high-end specialty roastery in Amsterdam, about their overall experience with the origin and how they are enjoying coffees produced by Gasharu in Nyamasheke. We are happy to say they are not looking back...
This is a long episode where we discuss natural processed coffees vs washed coffees, try to explain what anaerobic and carbonic macerated coffees means and we dig in to what kind of flavours you can expect or what to watch out for in these strange and trendy coffees.
The Volkskrant interviewed Lex recently. They asked him what he thought about some new research that was conducted into brewing coffee.
this little film also made by De Volkskrant, where Lex talks about how, if he had the nicest coffee in the world in his strong climbing hands, that he would always make a filter out of it. But why? Watch and see right here!