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Filter Coffee - Rwanda - Beans or Ground - Horsham Coffee Roasters

Information from Horsham Coffee Roasters:

 

Tasting notes: Orange, Black Tea, Caramel

Brewing: This coffee works well with all filter brewers and espresso. 

Filter: 16g - 250ml // Espresso: 18g - 40g 

For every kilo of Rwandan coffee sold we will ensure a tree is planted in the Gishwati-Mukura forest in Rwanda. 

We first visited Rwanda in 2014 and over the last few years we've developed some very close relationships within the Rwandan coffee community. In 2018 we visited Liza washing station for the first time after discovering their coffee during the 2017 harvest cupping. The washing station is owned by Jean Paul (far left in the above picture). He is a second generation coffee farmer who has worked for many years as an agronomy consultant both in Rwanda and the Congo. 

We are committed to supporting them with an open and transparent working relationship and ensuring that they are paid a fair price. This is usually between 1.5 and 2 times the fairtrade price. 

This small microlot was produced specifically for us and is part of our joint research into post harvest processing techniques. Coffee in Rwanda is usually processed by either dry or wet fermenting the coffee after initial depulping. This helps to break down the mucilage making it easier to wash off. It also can produce some additional flavours potentially enhancing the coffee.

This microlot was processed using an extended 24hr dry fermentation. After harvesting and carefully sorting the cherry the coffee was placed in tanks and allowed to ferment for 24hrs. The coffee was then washed to removed the mucilage and initially dried under shade and carefully handsorted while still wet. Once the initial drying was completed the coffee was moved to raised tables to dry in the sun.

In 2017 we funded a school repair project in the Rwanda Gishyita community. This year we are working on projects with a school local to Bwishaza and Liza washing stations.

Location -Near to Kamembe
Varietal - Red Bourbon
Processing - Washed 12hr wet ferment
Altitude - 1650 + masl 

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