| Origin | Rwanda |
| Region | Bushekeri Sector, Nyamasheke District, Western Province |
| Producer | BAHO Collective, 35 Small Lot Female Producers |
| Process | Washed |
| Varietal | Red Bourbon |
| Elevation | 1535-1900 |
| Tasting Notes | Purple Fanta, Tetley Tea, Mandarin |
— Sharif Sharifi, Founder
Size: 250 grams of whole bean coffee. Roasted early November 2024.
This coffee was featured in the Day 15 of the 2024 Advent Calendar!
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MORE ABOUT THE ROASTER
"We are using this lot later than we intended, and since this coffee was vac-sealed, it's retained 100% of its character. It has a super tea-like body, and is light on the tongue, but also very refreshing. Delicate purple juice notes hit first, with a crispy citric, tang-like acidity. Brewed well, the finish is almost like a purple wine gum. Having the coffee 5 weeks post roast showed almost a pink bubble gum sweetness.”
— Sharif Sharifi, Founder
Our standard brew recipe ratio of 17.5:1, 20g with 350ml total water, just off of boil (201°F-205°F). Using a V60, a total brew time of 2m00s showed great balance. Bloom with 40ml in the first 10 seconds, do not agitate but use a chopstick to saturate all grounds in a circle following the outer wall of the V60. This should be done by 15 seconds, and at 30 seconds you can go in with your water. Starting in the center, go outwards until 175ml total. At 45 seconds, go in with the rest of your water, finishing your pour around 1m05s. After this, give the V60 a circular motion with your hands (swirl to settle the bed). Target should be 2m00s for the last drips. Don’t forget to stir and wait 10 minutes to cool, or drink small amounts out of a heavy walled glass or ceramic cup. For micron specifics, aim for 700 microns.
