THE GRAINS
Origin: Western Kivu
Roast: Filter
Car wash station: Shakiso
Altitude: 1,500 - 1,850 meters above sea level.
Variety: Bourbon
Benefit: Washing
Tasting notes: Fruity fragrance and aromas. Soft acidity that accompanies sweet notes of caramel, apple, and stone fruit on the palate. Very clean finish.
HISTORY
The coffee received at this station comes from Ngoma; however, the main economic activities in the area are mining, coffee farming, and fishing, as the village is located near Lake Kivu. The village of Rugeregere is well-known in the Nyamasheke district due to its rich variety of minerals. All the locals participate in the traditional Umuganda, when Rwandans clean the streets and assist vulnerable people.
Nyamasheke is an area with many washing stations, and competition for coffee cherries is fierce. It has a good combination of soil, which is volcanic, and temperature. The days are hot, but at night the lake blows cool air over the raised beds, which helps control the drying process. This reduces the heat from the coffee and helps develop its flavor. This coffee doesn't dry quickly. It dries slowly and evenly, giving it a robust character. Emma also uses the hills to her advantage by placing raised beds between them to help direct the airflow.
THE IMPORTER
The importer of this coffee is Typica, a Japanese importer that strives to maintain a constant, direct, and communicative relationship with the producer. During our visit to Amsterdam, we purchased this excellent batch along with the Ethiopia Shakiso, which we tasted in a cupping session, knowing it would be the perfect addition to our coffee shelf.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may change depending on the equipment you use, the mill, and the water.*
IN 15 grams of coffee
OUT 240 ml in cup
Medium Grind
45-second pre-infusion: 75 grams of water
2 pours of 97 grams each.
Time between vertigo 30 seconds.
Fast flow
Water temperature 93ºC
Extraction: 2.00-2.30 min
Water 90 ppm
