Rwanda Mwito - Lot 517

Single origin coffee refers to coffee beans sourced from a single geographic location, allowing for a unique flavor profile that reflects the specific terroir (soil, climate, and altitude) of that region, often considered a higher quality coffee due to its traceability and distinct characteristics compared to blended coffees.

A coffee blend is a mixture of coffee beans from different origins, such as different countries, regions, or farms. The goal of blending is to create a balanced, consistent flavor profile year round. 

"Terroir" in coffee refers to unique characteristics of the soil, climate, altitude, and topography in which a specific coffee grows. It directly influences the coffee's acidity, sweetness, body, and overall flavor complexity.

According to many coffee professionals, coffee roasted on a Loring should ideally rest for between 5 and 14 days after roasting before consumption, with the exact time depending on the roast level (light roasts needing longer rest than dark roasts) and your desired flavor profile; generally, medium roasts should rest for around 7 days, while light roasts might need up to 2 weeks to fully degas and develop optimal flavor. 

A "coffee varietal" refers to a specific type or variety of coffee plant, essentially a distinct genetic variation within a coffee species which results in unique flavor characteristics depending on the growing conditions and the specific genetic traits of that particular varietal.

Washed process coffee is coffee that has been processed by removing the fruit and organic matter from the bean, then washing and drying it. This process is also known as wet processing.

Honey process coffee is coffee that's been processed using a method that leaves some of the fruit's mucilage on the bean. The mucilage gives the coffee a sweet, sticky flavor and a golden amber color, similar to honey.

Natural process coffee is coffee that's processed by drying the entire coffee cherry without removing the fruit. This process is also known as the "dry process" or "natural sundried" process.

The elevation in which a coffee is grown affects flavor by slowing down the growth rate of the coffee plant, which allows for more complex sugars to develop. This results in coffee with more distinct flavors, more acidity, and more aroma.

A coffee Q grader is a certified professional who evaluates coffee quality using the standards set by the Coffee Quality Institute (CQI) and the Specialty Coffee Association (SCA). Q graders are also known as "Quality Graders". Jason, one of Foresight’s owners, is a licensed Q Grader.

Coffee cupping is important because it provides a standardized method to objectively evaluate the flavor profile, quality, and consistency of a coffee bean, allowing Foresight Coffee to assess different origins, roast levels, and brewing methods to make informed decisions about purchasing, roasting, and blending coffee, ultimately ensuring a high quality product for consumers.

Post-roast color sorting is important because it allows Foresight Coffee to remove defective beans that may not have been visible before roasting, leading to a cleaner, more consistent, and higher quality cup of coffee by eliminating beans that could negatively impact the flavor profile due to under-roasting, over-roasting, or other imperfections revealed during the roasting process.