April Coffee Roasters

Rwanda - Matyazo

Origin: Rwanda
Location: Matyazo sector - Ngororero district - Western province
Process Station: Matyazo
Producer: Several small farm holders 
Varietal: Bourbon
Growing Altitude: 16-2200 masl
Processing Method: Washed 
Harvest: July - August 2017
Product: Filter and Espresso 

This is the second season in a row that we are working with the Matyazo processing station in the western province of Rwanda. It is a very complex coffee with notes of Strawberries, Herbs and Tropical Fruits. 

Espresso Roast Brewing Advice: 

Use a 1:2.2 brew ratio. With all espresso, you first need to identify the size of the filter basket - preferably of the brand VST ridgeless - that you are using. For this coffee that would be -1g of the filter basket size * 2.1, aiming for a target TDS of 8.7. Depending on which grinder and set-up your working with the result will be a bit different but the recommended brew time is still between 28 - 29 seconds for this coffee.  

Filter Roast Brewing Advice: 

Use a 1:15 brew ratio using a Kalita or V60 brewer, aiming for a TDS of 1,35 for a transparent and clean taste. 

We start our brews 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. Then slowly pour the remaining of the water in a small circle in the center of the filter.