Rwanda Coffee Brewing Methods Pour-Over Characteristics

FrontStreet Coffee - Rwanda Washed Bourbon Introduction

Product Name: Rwanda Bourbon Specialty Coffee

Quality Grade: AA

Flavor: Soft, aromatic, with fruity sweetness and wild grass fragrance

Coffee Region: Butare District, southwestern Rwanda

Altitude: 1,200-1,800 meters

Bean Variety: Bourbon Variety

Processing Method: Washed Process

Characteristics: Since the 1920s, Rwanda-grown Arabica coffee has been renowned worldwide for its unique fruity sweetness and rich grassy aroma. In recent years, the Rwandan government has taken active measures to vigorously promote coffee production, establishing coffee production cooperatives in various regions, providing technical guidance and financial support to farmers, which has led to significant development in coffee production.

The Bourbon coffee grown in Rwanda is one of the original varieties of Arabica coffee. In the 2008 annual professional competition for top coffee held by the Specialty Coffee Association of America (SCAA), Rwanda Aromec's premium washed Bourbon excelled, defeating competing Jamaica Blue Mountain No. 1 and Sumatra Mandheling G1 Special Selection to win the 2008 Cup of Excellence (COE) award, demonstrating the quality of Rwanda's washed Bourbon coffee.

Brewing Instructions

V60 dripper, grinding: BG-6S, recommended extraction ratio: 1:15-1:18 (concentration can be adjusted according to personal taste)

30g water for bloom for 30 seconds, start timing when water injection begins. Second injection to 125g, wait for water level to drop until it's about to expose the coffee bed, then perform third injection to 225g and stop. Wait for water level to drop until it's about to expose the coffee bed, remove the dripper. Extraction time: 2:00.

About FrontStreet Coffee

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