Rwanda Rutsiro Musasa Honey Coffee
Coffee from Rwanda - A new Favorite
Rwanda lies in the heart of the continent and not far from Kenya. The first coffee plants arrived in Rwanda at the turn of the twentieth century. Rwanda is one of the world's top thirty coffee-producing countries. Many of Rwanda's hills are farmed in high-grown coffee between 1,700 and 2,000 meters above sea level, earning the country the nickname "Land of a Thousand Hills."
Rwandan coffee beans have a creamy, thick body with a silky texture and a buttery overtone. They have a similar acidity to Kenyan coffee. Frequently have high and bright acidity levels, sweet, savory and clear flavors that rival the best Central American coffees.
This coffee has been honey processed, which creates unique flavor characteristics. Fresh coffee is depulped but not washed before drying. Some of the fruit is preserved and a sticky golden covering is left behind. Because this method utilizes less water, the coffee is more environmentally friendly. Honey processed coffees have a richer flavor than washed coffees, but aren't as fruity as natural coffees.
Our skilled roasters handle and roast this coffee at a medium level. You can never resist its medium body, bittersweet aftertaste and slightly earthy flavor.
The Best Brewing Method to Use
Rwandan coffee beans have a soft and delicate flavor character that lends itself to certain brewing processes. A filter method, such as a pour over or drip coffee maker, is recommended. Most, like those used in Chemex and drip coffee machines, require a finer grind.
Try this Brewing Recipe and enjoy Rwanda Rutsiro Musasa Honey Coffee!
Method: Hand Drip
Water Temperature: 92℃
Ratio: 1:15 (15g coffee to 225g water)
Grand size: Medium
Blooming: 30-40sec, 30g water
Time: 2mins 30sec