RWANDA
Gicumbi
- Country:
-
RWANDA
- Flavor profile:
- Rose hips, Black tea, Strawberry, Blackberry
- Processing:
- Washed
- Sweetness:
- 6/10
- Acidity:
- 7/10
- Bitterness:
- 3/10
- Variety:
- Red Bourbon
- Score:
- 83
- Our recipe for V60:
-
• Grind setting on EK43: 8;
• 16g of coffee;
• 260g of water, water temperature 98°C;
• 50g of water – 30-second bloom;
• + 50g of water at 0:30;
• + 50g of water at 1:00;
• + 110g of water at 1:30;
• Total time: 2:40
- Our espresso recipe:
-
The water temperature is 91 degrees;
• 17 g of coffee;
• 24 seconds;
•Output 42g.
- Roaster's comment:
- Bright, clean, and acidic. For an exciting base espresso or a filter coffee with a berry vibe.
Roasting
Packaging
How to grind
424,00 ₴
305,00 ₴ when buying any 16+ packs
About coffee
About the farmer and farm
Gicumbi is a high-altitude region in northern Rwanda near the Ugandan border, where coffee grows at 1600-2000 meters above sea level.
Volcanic soils, steady rainfall, and mild temperatures slow the ripening of the cherries, so the beans grow denser and build up more organic acids.
This lot was sourced by Nova Coffee, which connects smallholder farmers with washing stations. The company trains farmers to pick only ripe cherries and handles logistics and quality control right at the farm level.
This lot uses the Red Bourbon variety.
Processing: washed
The cherries reach the station as quickly as possible, where they're hand-sorted and floated to remove defective and underripe fruit.
After depulping, the beans ferment for 12-24 hours. Fermentation in Rwanda is shorter than in many other countries, which helps keep the cup clean.
The coffee is washed in channels where the beans also separate into grades by density.
Drying takes 10-15 days on raised African beds. The coffee is turned regularly and covered during the hottest hours and overnight until it reaches 10-12% moisture.