Liza
Pineapple, Lemon, and Nectarine on a anaerobic natural build.
Western Province, RW · Anaerobic Natural
Producer
Jean Paul’s lots are carried by 2 different roasters. The same coffee, interpreted by 2 different roasting curves; a comparison nobody else can show you.
Producer overview
Jean Paul produces coffee in the Kamembe region of Rwanda. The farm operates at an altitude band between 1600 and 1800 meters above sea level.
The production is focused on the Red Bourbon varietal. This variety accounts for all of the lots currently represented in the index.
The processing portfolio includes a range of techniques. The catalog shows the use of anaerobic natural, washed, and honey processing methods.
The catalog footprint for Jean Paul includes four distinct lots. These coffees have been featured by one roaster, Kiss the Hippo Coffee.
Recent catalog examples include the Rwanda Keza and Rwanda Iza, both processed as anaerobic naturals, as well as the Rwanda Buki, which utilized a honey process. All of these lots feature the Red Bourbon varietal.
The work of Jean Paul is characterized by a consistent focus on the Red Bourbon varietal paired with a diverse range of processing methods.
Distilled from catalog data, COE history, and reviewer coverage.
Producer profile
Varietals
Processes
Altitude
1550–1900m
Harvests
Pineapple, Lemon, and Nectarine on a anaerobic natural build.
Western Province, RW · Anaerobic Natural
Anaerobic Natural lot with Strawberry, Nutty, and Raisin in the cup.
Kamembe, RW · Anaerobic Natural
Expect Melon, Raspberry, and Jasmine from this anaerobic natural.
Kamembe, RW · Anaerobic Natural
Related producers
Same country, shared varietals; other farmers whose lots Cherrybook has catalogued.