The Buf Coffee’s Remera washing station have produced a stunning washed processed bourbon this season. And I am very happy to have the opportunity to work with it. It comes from a selection of cherries from several farmers in the Ginkongoro prefecture in south-central Rwanda. We can expect a lot of berry and citrus notes with a floral aroma.
Use a 1:17 brew ratio (ex. 12g of coffee for 204 of water, which would be the same as doing this 12 * 17 = 204 ) using a Kalita or V60 brewer, aiming for a TDS of 1,32 for a clean and juicy cup. If you brew very big brews or for example batch brews we would recommend to stick with the suggested ratio and TDS.
We start our brew with a "blooming process" which means that you pour water double the amount of the dry coffee (ex. 12g dry dose would be 24 - 30g of water) and stir as much as you can - a spoon would do the trick - for about 10 seconds. Than slowly pour the remaining of the water in a small circle in the center of the filter.
Keep the water temperature at 96'C degrees and the water hardness around 100 ppm. By playing around with the total brew time you will be able to make the coffee sweeter (long brew time) or a bit more vibrant (short brew time) the easiest way to do that is changing the speed of your pouring. Just make sure to remember to also change your grind size so that you can keep the suggested TDS.