RWANDA Kirambo Washed WX

Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here

“An everyday filter and espresso - but ask to get the espresso version tailored.”

Daniel Cvetanovski
Home brewer, Sweden.

SCA SCORE 87.50

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that subsides and slowly builds up to the first crack where we focus on the fruit and chocolate flavors.

GENESIS

Producer	Smallholders
Country	Rwanda
Region	Nyamsheke District
Altitude	1,700-1,900 masl
Varietal	Bourbon, Jackson
Process	Washed
Lot size	60kg
Trade	10.39 USD/kg

SENSORY EXPERIENCE

Aroma	Caramel, Honey, Yellow plum
Flavor	Black tea, Fig, Honey, Plum, Vanilla
Aftertaste	Milk chocolate, Toffee, White grape, Mid
Acidity	White grape, Malic, Mid
Body	Tea-like, Soft, Light
Balance	Uniform

SYNOPSIS

The majority of Rwandan coffee is produced by smallholders. There are approximately half a million with parcels of land often not much larger than just one hectare per family.

The Kirambo coffee washing facility is located on a hill that juts out into Lake Kivu. The station was built in 2008, but because the owner lacked money for operating capital, its operation was unstable for many years. Each year, a new tenant took over the station. For all those years, growers were without a partner who could offer them anything besides the purchase of coffee cherries.

2008 saw the construction of the station. Due to the owner's lack of money for working capital and the station's yearly rental of different parties, it was not operating stable for many years. Farmers were without a reliable partner that would do more for them than just buy coffee cherries for all those years. Kirambo was bought in 2017 by Rwanda Trading Company (RTC), who began running it in 2018.

FERMENTATION

Delivered to the Kirambo station for this particular lot, the picked cherries are floated and divided to get rid of any bad cherries. The coffee is then dried for up to 30 days on elevated African beds with a 2cm thickness, regularly turned every hour and covered at night.

FERMENTATION MORPHEMES

As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".

AX	Anaerobic Fermentation
CX	Cold Fermentation
CMX	Carbonic Maceration
DX	Dry Fermentation
EX	Extended Fermentation
FMX	Fruit Maceration
RH, WH, BH	Honey Fermentation
HX	Hypoxia Fermentation
MX	Macerated Fermentation
NX	Natural Fermentation
SX	Slow Fermentation
WX	Washed Fermentation
YX	Yeast Fermentation

EXTRACTION RECOMMENDATIONS

Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

• Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
• Coffee: 20g.
• Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
• 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
• Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.  
• At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
• Target a TDS reading of 1.40±0.02.
• Adjust only grind size and water temperature. 
• Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. 
• If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. 
• The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.

Find more recommendations for other devices here.

WATER RECOMMENDATIONS

Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.

Calcium (Ca)	0.9 mg/l
Sodium (Na)	1.7 mg/l
Silicon Dioxide (SiO2)	1.4 mg/l
Potassium (K)	0.3 mg/l
Magnesium (Mg)	0.2 mg/l
Sulfate (SO4-)	<7.0 mg/l
Chloride (Cl-)	2.5 mg/l
Nitrate (NO3-)	0.1 mg/l
Fluoride (F-)	<0.1 mg/l
pH	6.2

 

STORAGE RECOMMENDATIONS

Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.

TEMPORALITY RECOMMENDATIONS

Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 days	Focused acidity
4-7 days	Optimal Coffea Circulor recommended praxis
8-14 days	Increased floral perception
15-21 days	Increased sweetness
22+ days	Increased balance
1+ month	Intact sweetness, peak intensity
2+ months	Inherent balance, possible reduced florals turning herbal

 

Made by Rwanda
Finished in Scandinavia