In the cup we taste red apple, orange zest and caramel. We roast this coffee light-medium to keep those flavours clear.
The cherries are pulped and the beans fermented, washed and dried on raised beds. That gives a clean, bright cup where the acidity is easy to taste.
Details
- Origin Rwanda
- Region Huye, Southern Province
- Altitude 1700 to 2000 m
- Variety Red Bourbon
- Process Washed
How to brew it
We roast it for filter. Start with 60 g of coffee per litre of water at 93 to 96 C, for example 15 g to 250 g in a pour-over. It also makes a bright, fruity espresso if you like a lighter shot.
We roast on Tuesdays and Fridays and ship within 48 hours, so your coffee is usually less than a week from the roaster when it arrives. It tastes best between one and five weeks after roasting.
Olivia C. (verified owner) –
Good balance of sweetness and acidity. I grind it a little finer than usual.