Rwanda Washed Bourbon Pour Over Brewing Guide | Rwanda Coffee Extraction Data

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Pour-over Rwanda. 15g coffee grounds, medium-fine grind (Fuji ghost tooth burr grinder setting 3.5), V60 dripper, water temperature 90-92°C. First infusion with 30g water, 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, total extraction time 2:00.

We have also introduced several premium coffees from the Nyamasheke region of Rwanda. This carefully selected Mushonyi comes from the Rutsiro region, located north of Nyamasheke and also situated along Lake Kivu. High altitude, fertile volcanic soil, and excellent climate create exceptional coffee. We will continue to deeply explore Rwanda as a gem-producing region. This batch is a direct trade purchase from the processing station - fresh from the 2015 harvest season (approximately June to September)!!

Variety

BM-139 (Bourbon)

Processing Station

Mushonyi Processing Station

Farm Owner

1,756 member smallholder farmers (each farmer cultivates approximately 253 coffee trees)

Flavor Profile

Red apple, cherry, cinnamon, honey

The Mushonyi Processing Station's award record is truly remarkable - besides winning the Cup of Excellence championship in 2010, they achieved four placements in 2011 alone: champion, 12th place, 16th place, and 28th place!!!

Rwanda can be described as one of the most rapidly developing specialty coffee producing countries in East Africa recently. Beyond the fresh memories of its tragic genocide story, the quality improvement of its specialty coffee has been incredibly rapid. This year, we have cupped several Rwandan coffees with fresh, clean textures and beautifully elegant acidity.

Flavor Notes for This Batch

Red apple, cherry, cinnamon and honey, excellent sweetness and balance, with cinnamon, almond, and chocolate aftertaste.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted coffee beans
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Taste profile: Sweet coffee beans
Roasting level: Roasted coffee beans
Sugar content: Sugar-free
Origin: Rwanda
Coffee type: Other

Rwanda West Province Rutsiro Mushonyi CWS Bourbon

Country

Rwanda

Region

Western Province, Rutsiro District

Altitude

1,827 meters

Rainfall

>1500mm

Bourbon coffee (French: Café Bourbon) is coffee produced from the Bourbon cultivar of Arabica coffee trees. Bourbon coffee was originally cultivated on Réunion Island, which was known as Île Bourbon before 1789. It was later occupied by France and connected to the African continent and Latin America. It is now one of the two most widespread Arabica coffee production regions globally. Bourbon coffee is typically grown at altitudes between 3,500 to 6,500 feet (1,062-1,972 meters).

Coffee Variety Details

Variety

Bourbon

Classification

Heirloom variety

Origin

Bourbon Island (Réunion)

Optimal Growing Altitude

800 meters and above

Type

Heirloom variety

Commonly Found In

Suitable coffee-growing regions worldwide

Primary Cherry Color

Red, yellow, and orange, but predominantly red

Cherry Size

Medium

Leaf Characteristics

Wide and short

Processing Method

Washed, raised bed sun-dried

Like many African countries, Rwanda's coffee is primarily produced by smallholder farmers. During the harvest season each year, farmers bring their ripe coffee cherries to centralized processing stations. Farmers harvest ripe coffee cherries and bring them to processing stations for processing. First, manual sorting ensures no unripe or damaged fruits are mixed in. Next, the pulp is removed, followed by a 12-18 hour washed fermentation process in cool, low-temperature conditions. Then, the adhering mucilage is thoroughly cleaned in channels. During the raised bed drying process, station members manually turn and carefully tend to the beans, ensuring that under adequate sunlight, the parchment coffee doesn't lose moisture or dry unevenly, until the moisture content of the green beans stabilizes below 14%.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473