Producer: Emmanuel Rusatira
Location: Rutsiro District
Elevation: 1600+ meter
Harvest: August 2019
Product: Filter and Espresso
Flavour notes: Tropical Fruit, Herbs & Red Berries
This is the fourth season that we've purchased coffee from Rwanda, and with year we've decided to source from a different coffee growing region. This washed processed lot of bourbon was grown and harvested within the Rutsiro district in Western Rwanda. This cooperatively grown lot was fully washed processed at the Bugoyi washing station on the shores of Lake Kivu, with the processing overseen by Emmanuel Rusatira.
The careful selection of cherries and excellent processing provides a tea like yet intense cup with bright and clean acidity. You can expect to find light floral and herbal notes alongside tropical fruit, followed by a finish of red berries.
Espresso Roast Brewing Advice:
Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -1g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.2. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.
Filter Roast Brewing advice:
Use a 1:4 brew ratio using an Aeropress in the Inverted method, for example dosing 30g of dry grounds and brewing with 120g of brew water. This recipe will form a concentrate base for your final brew. When brewing with this method, we recommend experimenting with coarsely ground coffee to ensure a clean final cup.
Begin this brew by pouring 120g of brew water, heated to 82'C, in the first 10 seconds of the brew. From 10-25s, agitate the brew ensuring that no clumping occurs within the chamber of the Aeropress and that your agitation is evenly distributed and weighted. Place and screw the filter to your Aeropress, and carefully flip and place your brewer on a vessel or server at which point you should be approximately 30 seconds into your brew time.
Wait until 1:00, at which stage you may begin to apply a consistent pressure and expel the concentrate into your vessel at a careful and consistent rate, aiming to completely press all remaining liquid from the chamber within 20 seconds, leaving you with a total brew time for 1:20.
Add a further 100g of brewing water to your concentrate to create a dilution, you may add less or more brew water to your concentration depending on your preference of strength and flavour.
This fast and fresh brew method should equate to a deliciously juicy and clean cup of coffee, with a buttery and creamy body highlighting the sweetness of the coffee.