Rwanda has an ideal climate for growing coffee and the level of quality produced there has been steadily increasing over the past decade. This Red Bourbon variety, grown by various smallholders in the Rulindo district in northern Rwanda, boasts a bean (seed) of desirable density and a marked sweetness. A light roast profile highlights its unique origin-characteristics emphasizing notes of sweet date, warm spices, and a flourish of cherry.
The washed process employed at the Buliza Coffee Washing Station where this coffee was processed involves depulping, followed by a 16-20 hour fermentation to remove any remaining mucilage, before being dried on raised beds for 18-28 days during which moisture content is carefully regulated.
For the best brewing results, we recommend a slightly coarser grind size to help produce a sweet syrupy body balanced with just enough brightness. Our favorite brews use a Hario V60, a 1:17 coffee to water ratio (20g/340g) and a simple 60g, 45 second bloom followed by a single main to pour up the 340g total.
|COUNTRY OF ORIGIN
|Rulindo district, Northern Province
|16-20 fermentation, dried on raised beds
|1750m – 2100m
|60 KG BAG
|Grain Pro / Ecotact