RWANDA Rushashi Natural24
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“An unexpected and very pleasant surprise to find such rich flavor of something relatively rare as licorice in a cup of coffee.”
Customer, Gothenburg, Sweden
SCA SCORE 88.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on convection 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 sweet licorice flavor.
|Region||Northern Province, Gakenke|
|Flavor||Anise, Honey, Raspberry|
|Aftertaste||Red grape, Cocoa, Long|
|Acidity||Sweet lemon, Mid-High|
Rwanda usually does not natural process the coffee. This natural lot is unique and show that the producers are truly progressive in their strive for excellence.Coffee isn’t native to Rwanda. It seems to have been brought to the country by German missionaries in the early 1900s. From then on, it grew to represent economic opportunities for many rural families. The region is now a sustainable source of high income for over 2000 farmers in Northern Rwanda.
The Rushashi coffee washing station is the largest of two washing stations owned by the Abakundakawa coffee producer cooperative. It is located in the lush and green Gakenke district. Here the area is characterized by towering spiky hills at high altitude making it ideal for high quality coffee production. More than half of the producers at Rushashi is women and you can see them walk along the road with their umbrellas over their shoulder to covers them from the sun.
It is no coincidence that this region produces some of Rwanda’s most sought after coffees with this climate conditions. Due to the sun, the coffee grows and develops a complex flavor. The coffee is hand picked and it goes through a particular long fermentation process that has been adopted by several nearby cooperative societies.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
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.
Made by Rwanda
Finished in Scandinavia