Inzovu Supreme About this Coffee. Inzovu Supreme Washed is a distinguished single-origin coffee that stands out due to its unique sourcing from specific washing stations within the RTC supply chain. These stations are selected for their ability to produce coffee with exceptional cup profiles, making Inzovu Supreme a product of meticulous traceability and quality. The coffee can be traced back to individual washing stations or to blends from multiple stations that share a similar flavor profile, ensuring both uniqueness and consistency in taste. The coffee is cultivated by smallholder farmers in the Nyamasheke District of Western Rwanda, an area renowned for its high-quality coffee production. Most of these farmers manage plots with fewer than 300 trees, operating on a small scale yet contributing significantly to the quality and reputation of Rwandan coffee. RTC-owned washing stations play a pivotal role in this ecosystem by providing farmers with essential agronomy training. This education focuses on best practices for coffee cultivation, aimed at improving bean quality and increasing yield, thereby enhancing both the farmers' livelihoods and the coffee's quality. The beans undergo wet processing and drying on raised beds, practices that contribute to the coffee's clean and distinctive flavor profile. Grown at altitudes ranging from 1400 to over 1900 meters, the Arabica beans, specifically the Red Bourbon and Typica varieties, thrive in this environment, resulting in a coffee that is both high in quality and rich in flavor. With a moisture content of 11 and an average cup score of 85+ (Grade A), Inzovu Supreme is characterized by its smooth, mellow body and a sweet, lingering aftertaste. These attributes not only reflect the meticulous processing methods employed but also the unique terroir of the Nyamasheke District. The combination of specific varietals, high-altitude cultivation, and expert processing contributes to a premium coffee experience, making Inzovu Supreme a standout choice for coffee enthusiasts looking to explore the rich coffee heritage of Rwanda. Region: Western Rwanda, Nyamasheke District Processing Method: Wet processing Drying: raised beds Altitude: 1400-1900m+ Varieties: Arabica: Red bourbon and Typica Moisture: 11 Quality Grade: Average Cup Range = 90+, Grade = A, Average Screen Size = 15+ Cupping Notes: Smooth, mellow body, and sweet lingering aftertaste. Harvest / Shipping Period: March - June / May – December
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