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Rwanda, Murundo, People’s Farm, Lot 2


Origin Information

Grower
400 producers organized around the Murundo Coffee Washing Station
Variety
Local bourbon varieties
Region
Mahembe Sector, Nyamasheke District, Western Province, Rwanda
Harvest
March-May
Altitude
1700-1800 masl
Soil
Volcanic loam
Process
Fully washed and dried on raised beds
Brewing Method Recommendation: Espresso and manual filter brew are our favorites methods for this unique coffee but has done well every which way we've brewed it. For filter brew manual or automatic drip machine, we think it tastes great at a solid 16:1 water to coffee ratio and stretched to 17:1 highlights the soft berries.
    • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 400g
      • Temp · 203F
      • Ratio: 16 to 1 Water to Coffee for a full bodied cup.
      • Brew Time: 3:30 is a good starting point on Kalita wave
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 50g
      • Ratio: 2.5:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar, tested on La Spaziale Dream



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