How Much Does Rwanda Washed Bourbon Coffee Cost | Rwanda Washed Bourbon Coffee Price
FrontStreet Coffee Rwanda West Province Rutsiro Mushonyi CWS Bourbon
Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: Home-roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste Profile: Sweet
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Rwanda
Coffee Type: Other
Coffee Origin Information
Country: Rwanda
Region: West Province, Rutsiro
Altitude: 1827 meters
Rainfall: >1500mm
About Bourbon Variety
Bourbon coffee (French: Café Bourbon) is coffee produced from Arabica coffee trees of the Bourbon cultivar. Bourbon coffee was originally cultivated on Réunion, which was called Bourbon Island (Île Bourbon) before 1789. It was later occupied by France to connect with the African continent and Latin America, and is now one of the two most popular Arabica coffee production regions in the world. Bourbon coffee is typically grown at altitudes between 3500 to 6500 feet (1062-1972 meters).
Variety: Bourbon
Related: Original variety
Origin: Bourbon Island
Optimal Growing: 800 meters and above
Type: Original variety
Commonly Found: Various coffee-growing regions worldwide
Main Colors: Red, yellow, and orange, but primarily red
Bean Size: Medium
Leaf Characteristics: Wide and short
Processing Method: Washed, sun-dried on raised African beds
Rwanda Coffee Processing
Like many African countries, Rwanda's coffee is primarily produced by small farmers. During the annual harvest, ripe coffee cherries are collected and sent to processing stations. Farmers harvest ripe coffee berries and bring them to processing stations. First, manual selection ensures no unripe or damaged fruits are mixed in. Next, the pulp is removed, followed by a 12-18 hour washed fermentation process in a cool, low-temperature environment. Then, the adhering mucilage is thoroughly cleaned in channels. During the drying process on raised beds, station members manually turn the beans with careful attention, ensuring that under sufficient sun exposure, the parchment beans do not lose moisture or experience uneven drying, until the moisture content of the green beans stabilizes below 14%.
Brewing Recommendation
Hand-pour Rwanda: 15g of coffee, medium-fine grind (Fuji Royal grinder #3.5), V60 dripper, water temperature 90-92°C. First pour with 30g water, bloom for 27 seconds. Pour to 105g and stop, wait until the water level drops to half, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.
About This Particular Batch
We have previously introduced several specialty coffees from Rwanda's Nyamasheke region. This carefully selected Mushonyi comes from the Rutsiro region, located north of Nyamasheke, also situated along Lake Kivu. The high altitude, fertile volcanic soil, and excellent climate create high-quality coffee. We will continue to deeply explore Rwanda's gem-like coffee regions. This batch is a direct trade batch purchased from the processing station - the freshest batch from the 2015 harvest season (approximately June to September)!!
Variety: BM-139 (Bourbon)
Processing Station: Mushonyi Washing Station
Farm Owners: 1756 smallholder member farmers (each small farmer cultivates approximately 253 trees)
Flavor Profile: Red apple, cherry, cinnamon, honey
[Mushonyi Washing Station's award record is astonishing. Besides winning the Cup of Excellence championship in 2010, in 2011 alone, they took championship, 12th place, 16th place, and 28th place with four different batches!!!]
Rwanda's Rising Coffee Quality
Rwanda can be said to be East Africa's most rapidly developing specialty coffee-producing country in recent times. Beyond the fresh memory of its tragic genocide story, the quality of its specialty coffee has improved very rapidly. This year, we have cupped several Rwanda coffees with fresh, clean textures and very elegant, refined acidity.
Flavor Notes for This Batch
Red apple, cherry, cinnamon, and honey. Excellent sweetness and balance, with cinnamon, almond, and chocolate aftertaste.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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Rwanda Washed Bourbon Coffee Bean Characteristics and Rwanda Washed Bourbon Coffee Brewing Methods
Professional barista exchanges welcome to follow Coffee Workshop (WeChat public account cafe_style). Bourbon coffee (French: Café Bourbon) is coffee produced from Arabica coffee Bourbon cultivar trees. Bourbon coffee was initially cultivated in Réunion, which was also called Bourbon Island (le Bourbon) before 1789. It was later occupied by the French to connect with the African continent and Latin America
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Guatemala Wine Flavor Natural Pour-Over Data - How to Brew Guatemala Wine Flavor Natural Coffee
Professional barista communication - follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Guatemala Wine Flavor Natural. 15g coffee grounds, medium grind (Fujisaki oni-tooth blade #4), V60 dripper, water temperature 88-89°C. First pour with 30g water for 27-second bloom, pour to 105g then stop pouring. Wait until the water level in the coffee bed drops to halfway, then pour slowly until reaching 225g total water.
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