This coffee stands out for its main notes of honey, raspberry and a floral touch, which offer a sweet and elegant experience. In the cup, subtle nuances of caramel, yellow plum and berries emerge, with a balanced background of vanilla and jasmine. Its clean and vibrant profile makes it an excellent choice for filtering, ideal for those seeking complex and refined flavors.
The Washed Ngororero station, located in Rwanda's Western Province, is recognized for the exceptional quality of its internationally award-winning coffees. In 2018, it received the "Best of the Best" and "Coffee Lovers' Choice" awards at the Ernesto Illy International Coffee Awards.
RWACOF, operator of the station and part of Sucafina in Rwanda, works with approximately 1,405 smallholder farmers, each with plots of around 200 trees. The company focuses on improving farmers' livelihoods through agricultural development programs, access to loans, inputs and farm services. In addition, RWACOF has implemented sustainability initiatives, such as transitioning from inorganic to organic fertilizers and improving waste management in wet mills, with the goal of reducing carbon emissions in the coffee supply chain.
Process
After harvesting, the cherries undergo a rigorous selection process that includes flotation to eliminate the lowest quality cherries and a detailed visual inspection. They are then pulped using a Pinhalense machine that removes up to 80% of the mucilage prior to fermentation. The parchment is fermented for 10 hours and then sun-dried on raised beds, where it is regularly stirred to ensure uniform drying and to remove any imperfections.
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: V60
Mill: Fellow Opus to number 7III
Recommended mineral water: Lanjarón
We used 16 grams of coffee per 250 grams of water at a temperature of 96º.
We add the water in 2 pours. First pour 60 grams, wait 30 seconds and then pour the rest of the water to reach 250 grams. The total infusion time should be 3:00 minutes, achieving with this recipe a TDS of 1.32% and an extraction percentage of 20.33%.
