IN THE CUP
This delightful coffee is softly sweet and elegantly layered, revealing flavours of milk chocolate and raisin, finished with a gentle cinnamon bark aroma.
STORY BEHIND THE CUP
Located in Rwanda’s Western Province, the Gitwe Washing Station sits in the lush Nyamasheke district at 1,800 metres above sea level. Rich volcanic soils, ample rainfall, and the nearby Nyungwe National Forest create ideal growing conditions for high-quality coffee.
Gitwe primarily processes Red Bourbon, a variety known for its sweetness and balance. Using both washed and honey methods, the station employs careful fermentation and slow sun-drying on raised beds to enhance clarity and flavour. Beyond coffee, the Rwandan Trading Company supports local farmers by distributing thousands of coffee and shade tree seedlings, helping build long-term sustainability in the region.
BREW GUIDE
Hario V60 2 Cup
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!
