Rwanda Rushashi Natural Coffee
This coffee is only available as wholebeans.
“An unexpected and very pleasant surprise to find such rich flavour of something relatively rare as liquorice in a cup of coffee”
Customer, Gothenburg, Sweden
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 Coffea Circulor focus on the sweet liquorice flavour.
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 characterised 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.
- Brewing Recommendations
Coffea Circulor's 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. Coffea Circulor advise a temperature between 93-95°C for the best brewing experience.
- Additional Information
Flavours: Anise, honey, raspberry, red grape, cocoa
Origin: Northern Province, Gakenke, Rwanda
Altitude: 1700-2000 metres above sea level
Cupping score: 88.50
Made by Rwanda. Finished in Scandinavia.