Welcome back, Nyaruszia Ngara!

Posted on Posted in Coffee

What’s that delicious aroma on the wind? I’m getting juicy pineapple and delicious blackberry, and it seems to be coming from our roastery… which can only mean one thing. Nyaruszia Ngara is back.

Winner of a Great Taste award in 2018 (deemed to be “simply delicious” by food ‘n’ drink boffins), it’s upholding its status as a genuinely incredible coffee. Leave your kettle to rest a little after boiling, and you’ll be rewarded with a syrupy ripe fruit sweetness and a fresh, pointed acidity – all perfectly complementing those pineapple and blackberry notes, and finished off with a coating mouthfeel.

So, it’s a delicious coffee. But so what, all our coffees are pretty delicious! Though just wait – when you hear all about the staggering amount of work that goes into producing Ngara, it’ll taste just that little bit sweeter.

Coming from the Nyaruszia Washing Station, owned by Epiphanie herself through Bufcoffee, there’s a lot of steps to reaching this level of quality.

Firstly, each cherry that arrives at the washing station is hand-sorted – with any with defects (like insect bites) are manually picked out. Then the remaining cherries are put into a floatation tank, where the denser (see, higher quality) cherries sink so the rest can be scooped out and discarded. Next, the cherries are depulped in a machine before being sorted by density again in what are called ‘African channels’ – where cherries work their way through channels of running water. Then the water is drained, and the cherries are left to ferment for 24 hours in a tank.

Phew. But that’s not even it!

After that, all mucilage is washed off – washing station workers often having to stamp it off with their own feet, sometimes singing while they do it to keep it interesting (see, it’s not just your annoying desk-mate who hums to themself while working!). Then the mucilage-free beans are left to sit under cold water for 18 hours, before being transferred to sheltered raised beds for drying. And would you believe it, they’re then hand-sorted once again to check for any more defects!

We’re almost there, honest.

Next the coffee beans are put out on open raised beds to dry for 15 days. But during that time, they need to be covered every day when the sun is at its hottest and raked and moved constantly for even drying. And yes, one last time, the coffee is again checked for defects.

That all happens before we get anywhere near the coffee for our own defect checks, roasting and grinding. And believe us, you can really taste the effort that Epiphanie’s staff puts in – just try it for yourself, by grabbing a bag while you still can.

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