RWANDA Twonge Honey

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

“Smooth like a dream. Creamy, elegant and full of flavors. Well balanced and a perfect summer coffee.”

Fikabaren Stockholm
Lakes, 1st runner up, Brewers Cup 2019, Sweden

SCA SCORE 89.50

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 fruity flavors.

GENESIS

Producer	Twongerekawa Coko
Country	Rwanda
Region	Northern Province, Gakenke
Altitude	2,000-2,300 masl
Varietal	Bourbon
Process	Honey
Lot size	60kg
Trade	10.99 USD/kg

SENSORY EXPERIENCE

Aroma	Black cherry, Dark plum
Flavor	Cherry, Dark chocolate, Rose
Aftertaste	Black cherry, Cocoa, Rose, Long
Acidity	Red grape, Tartaric, Mid-High
Body	Velvety, Heavy
Balance	Uniform

SYNOPSIS

Rwanda has transformed from a country that grew almost no coffee to one that exclusively produces specialty coffee. it has played a crucial role in the rebuilding of rwanda following its 1994 civil war.

Known as “the land of a thousand hills,” Rwanda’s ridges and slopes are prime for the cultivation of clean and floral coffees. The Coko (CHO-co) washing station is located in the highest parts of the Gakenke District. It is operated by the small, mainly female, Twongerekawa Coko cooperative society.The high altitude translates into slowly ripened, juicy beans that have both a typically Rwandan black tea-like finish and sweet taste notes of ripe citrus.

Coko is located high up in the mountains where running water is expensive. However, it is able to rely fully on naturally collect- ed mountain water for its fermentation and is in the process of obtaining full organic status. Coko is thus able to collect over 300 tonnes of high grade coffee from small plantations all around the washing station.

All coffee is hand picked, de-pulped and double fermented: Wet fermented for 18 hours and dry fermented for 12 hours. It is washed with mountain water, shade dried, then sun dried on raised beds.

BREWING RECOMMENDATIONS

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.

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.

Made by Rwanda

Finished in Scandinavia