The Matyazo washing station works with 375 different coffee farmers in the Ngororero district, located in the western province. The coffee is all washed bourbon and grows on a range of altitude between 1100 - 2200 meter. This could be one of the reasons why the coffee shows so complex flavour notes. We can expect white tea and elderflower with an red-citric acidity.
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.