Veneziano Coffee Roasters is giving coffee lovers the opportunity to purchase the natural processed Rwandan Kilimbi coffee Jade Jennings used to win the ASCA 2017 Southern Region Barista Championship.
Jade’s routine was all about showcasing Rwandan coffee and demonstrating the incredible progress its made in the past 20 years.
After placing second in the National Championships at the 2016 Melbourne International Coffee Expo, Jade travelled to Rwanda where she met Epiphanie Mukashyaka of BUF café, and sourced her winning coffee. On this trip she also met brothers Gadz and Karthick from Maruha and was inspired by their journey and the things they were doing to elevate specialty coffee in Rwanda.
Just as Maruho finished it’s first season of production, Gadz and Karthick sought permission from the coffee board to produce the first ever legal naturally processed coffee from Rwanda. Initially they were shut down, but they persisted and were granted approval.
The effort paid off. In Jade’s milk course, she noted that the Natural Rwandan Kilimbi tasted like a “strawberry sundae”.
Jade’s signature course was somewhat of a science experiment with dry ice to capture the cascara fruit aroma, fruit infusions and a coil condenser to chill her espresso to enhance the body. The concept was an amalgamation of both the traditional washed and the innovative natural as a celebration of the exciting times ahead for Rwandan coffee.
To purchase Jade’s competition Rwanda Kilimbi click here.
To purchase Jade’s competition Rwanda Muduha click here.
In the Brewers Cup, Veneziano Business Development Manager Jamie Thomson placed fourth.
Jamie used a Colombia El Vergel, which he describes as an “approachable coffee” for the general coffee drinker, but has a “great nuance and flavour for the more seasoned drinker”.
To purchase Jamie’s competition Colombia El Vergel, click here.
For more information visit venezianocoffee.com.au