This special filter stands out for its fresh notes of green grape, melon and cane sugar. During tasting, delicate nuances of dried fruit, honey, lemongrass, cocoa powder and kiwi also emerge. Bright acidity and juicy body enrich each sip, revealing a complex and seductive cup.
Gasharu Coffee, located in the Western Province of Rwanda, enjoys a privileged setting next to the Nyungwe National Park, one of the most important biodiversity reserves in Africa. This region is known as "the land of a thousand hills" due to its spectacular landscape, ideal for the cultivation of specialty coffee. Celestin, founder of Gasharu, along with his nine children, maintains a close relationship with local farmers, providing technical advice and promoting constant quality improvements. This lot is the result of multiple anaerobic processing trials, reflecting the family's commitment to excellence.
Process: Washed Experimental
Freshly picked cherries are carefully sorted and pulped before being placed in sealed tanks where they ferment for 36 hours under anaerobic conditions. This method enhances deeper and more complex flavors. After fermentation, the coffee is meticulously Washed and dried on raised African beds, ensuring the preservation of its exceptional quality.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: Orea
Mill: Mazzer Omega #4
Recommended mineral water: Lanjarón
We used 18 grams of coffee per 280 grams of water at a temperature of 94º.
We add the water in 3 pours. First pouring 70 grams we waited 30 seconds, the second pouring of 140 grams and a final pouring of 70 grams.
The total infusion time should be 1.53 minutes, obtaining with this recipe a TDS of 1.29% and an extraction percentage of 20.52%.
