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RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER
RWANDA Abadatezuka Cooperative FILTER

RWANDA Abadatezuka Cooperative FILTER

Regular price $15.00 Sale


Country: Rwanda
Region: Western Province
Importer: Cafe Imports
Altitude: 1850-2200 masl
Variety: Bourbon
Process: Natural

Flavour Profile: Golden Syrup, Crisp Pear, Dark Chocolate

Watch this awesome video about how natural coffee is processedClick Here.

IN THE CUP

Indulge in the complex flavor of our Rwanda coffee. Enjoy hints of golden syrup and crisp pear, with a delicious dark chocolate finish. It's perfect for both black and white coffee enthusiasts.

STORY BEHIND THE CUP

Abadatezuka Cooperative is made up of smallholder farmers in Rwanda's Western Province who bring their coffee cherries to the Cyato Washing Station situated in the Cyato sector of the Nayamasheke district. These producers cultivate coffee at altitudes up to 2,200 meters above sea level, while the washing station is located at 1,850 meters above sea level. The washing station was established in 2017. One intriguing detail about this coffee is that the local honeybees in the Nyungwe forest, where the coffee is grown, are believed to contribute to its distinct taste profile. The combination of bee-assisted pollination, rich soil (black humus and sandy) and a cool lake-influenced climate due to its proximity to Lake Kivu, all contribute to the unique flavors found in each cup. The farmers do not use any synthetic inputs, whether as fertilizers or pest control.

BREW GUIDE

Dose: 16g coffee | 240g Water at 93°C

Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.

Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.

Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!

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