Organic Coffee from Rwanda

Roast Level: Light

This wonderful offering provides everything you love from African coffees. Sourced from a Women's CO-OP from the Nyampinga Washing Station, these farmers hand pick cherries from the volcanic slopes of the Gakenke district. This results in sweet and floral characteristics in the coffee to bring out flavour notes of raspberry and hibiscus tea. This coffee really shines as a filter coffee to show off it's complex and clean flavours.s

Origin Notes 

Farmer: Women's Coop at Nyampinga Washing Station

Region: Gakenke

Varietal: Bourbon

Process: Washed

Altitude: 1800-2000 masl

Espresso Brew Guide

1. Grind 18g coffee finely ground
2. Aim for 36-38g of coffee out
3. 28-30 second long extraction time
4. Adjust grind size to reach ideal extraction time

Filter Brew Guide

Use a 1:17 ratio of coffee to water. For example:

1. Grind 18g of coffee to a medium grind size
2. Use 300g boiling water total 
   
3. If your coffee brewer is set to dispense a certain amount of water, adjust your coffee weight to be within 1:17 ratio

Pourover Brew Guide

1. Grind 18g coffee to medium grind size
2. Boil 300g of filtered water
3. Start timer and pour 60g of water in a circular motion over the grounds
4. Wait 45 seconds, then pour up to 140g total water weight in circular motion
5. Wait 30 seconds, then pour up to 220g total water weight in circular motion
6. Wait 30 seconds, then pour up to 300g total water weight directly in middle of grounds
7. Aim for total brew time of 3-3:45 minutes
   

Quick tip: Adjust your grind size coarser to allow the brew to go faster and to bring out more acidic notes. Adjust your grind size finer to allow the brew to go slower and to bring out more bitter notes.