IN THE CUP
This distinctive natural-processed coffee from Rwanda’s Gishamwana Island is beautifully layered, with bittersweet chinotto, bright orange zest, and delicate liquorice notes. Clean and refreshing as a filter, it becomes rich and expressive as an espresso, finishing with a lingering bittersweet complexity.
STORY BEHIND THE CUP
Located on a secluded island in Rwanda’s Lake Kivu, Gishamwana Island is home to over 35,000 coffee trees, cultivated organically beneath lush forest shade. Owned by Emmanuel Rwakagara, founder of the Fair Trade-certified COOPAC cooperative, the farm embraces biodiversity and sustainable practices. Its Bourbon coffee grows at 1,500–1,650 metres above sea level in Rwanda’s Western Province. Carefully selected at peak ripeness, the cherries undergo natural processing, developing the distinctive complexity of this unique island-grown microlot. COOPAC also supports local communities through agricultural education, shade tree distribution, and essential infrastructure.
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!
