IN THE CUP
Experience a unique, enjoyable, and delicious coffee with a well-rounded sweetness, featuring notes of plum and ruby grapefruit.
STORY BEHIND THE CUP
This coffee was processed at the Nyarusiza washing station, which was established in 2003 as Buf Coffee’s first washing station. It serves approximately 700 local producers. Located at an elevation of 1,743 meters above sea level in the high, rugged mountains of Rwanda’s Southern Province, the washing station benefits from mineral-rich soil and a lush environment, ideal for specialty coffee production.
Quality control and daily operations at Nyarusiza are overseen by the station manager, Jean Pierre Ayirwanda, with assistance from the Head of Quality Control, Eugenie Kanakuze. Together, they ensure that coffee is harvested and processed with care while maintaining the highest production standards.
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!
