Altitude 1800 masl
Process LAVADO
Harvest JULIO 2021
Notes dried peachesGojiHoney

Sweet and juicy. Dried fruit, honey, orange and goji at every sip, leaving us with a soft honey-like aftertaste. A clean and juicy body and a citric acidity are found in this red bourbon lot.

Rwanda has ideal conditions for growing coffee such as a high altitude, regular rainfall, volcanic soils with good organic structure and a great abundance of the Bourbon variety. Most of Rwanda’s coffee is produced by small farmers, of whom there are believed to be around half a million with small farms that often do not exceed one hectare per family.

Coffee is grown in most of the country, with particularly large concentrations along Lake Kivu and in the south of the country. Small farmers in Rwanda organize themselves into cooperatives and share the services of centralized washing stations. Flowering takes place between September and October and harvest runs from March to July.

Gitwe is a newly built washing station, located in the Nyamasheke district, one of the regions with a high concentration of coffee trees and washing stations. At a high altitude, Gitwe is surrounded by coffee-covered hills, and the volcanic soil on the shores of Lake Kivu makes this coffee one of the best in the country. 800 farmers in total deliver coffee to this station. Once the cherries are delivered, they are immediately pulped, fermented for 8 to 12 hours and then dried in the sun in raised beds for 10 to 15 days

We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.

Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm

We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.