RWANDA RUSATIRA FUGI S1
54,90 RON 54,90 RON
This microlot comes from the Bugoyi processing station owned by Emmanuel Rusatira, which takes over coffee from over 1800 micro farmers, 80% of whom are women. It is an exclusive coffee, fermented anaerobically for 5 days. Sensory, the coffee is two-dimensional, it has a surprising, fruity attack, covered by a sweet chocolate aftertaste, all contained in a marmalade-like texture. Fabulous in espresso and milk, dense and satisfactory in the filter.
- Coffee Details
- Brew Recipes
- People and Culture
Origin Rwanda Roasting degree Medium Light Notes Pineapple, Baked plums, Caramelized Sugar Region / Farm Rutsiro District Altitude 1600 m Varietal Red Bourbon Type of processing Anaerobic fermentation Harvest August - September
We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.
Dalla Corte Mina espresso machine
Temp. 92-94 C
Target EY 20-22 %
All our recipes are tested on 54.5mm diameter 28mm height and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.
All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.
GEAR USED: V60 02 size
200 ml water
13.5 g in
185 g out
3 min brew time
Temp 91-93 C
Target EY 18-20%
Grind size 700-900 microns
We brew V60 or similar dripper in pursuit of clarity, so we use a lower temperature brew water. First you should rinse the paper filter with hot water from the kettle, to avoid paper aromas to alter your brew. Our method is pouring 80 grams of water over the grinded coffee. This step should take about 15 seconds for brewing and wait another 25 second for blooming. Then pour the rest of the water until you hit the target. The total brew time should be around 2:30 - 3 minutes. Adjust the grind size and temperature to match the desired taste profile.
The history of coffee in Rwanda could have a lot to do with why there isn’t much of a coffee culture. It was introduced by German and Belgian colonisers, who forced Rwandans to cultivate the crops under terrible conditions. Farmers were never taught to drink coffee, and the country exported all of its green coffee cherries to be roasted elsewhere before being reimported. Coffee is expensive as a result because Rwanda doesn’t have enough roasters, and roasted beans are worth much more than the green cherries. Rwanda exports still today more than 80% of his coffee harvest.
The rise of coffee shops in capital city Kigali is proving that there is a future for local consumption, with cafés serving as places to meet and socialise, attracting business professionals, freelancers and groups of friends. There’s a long way to go before coffee is the beverage of choice for most Rwandans, but its popularity is definitely on the rise. Local professionals are realising that it’s important to support the economy by buying (and drinking) local, and as taste preferences change, the coffee culture shift is sure to come, especially with each new generation showing a greater appreciation for this beloved brew.
Rwanda is a country with over 30 million inhabitants and has around 400 000 small farmers, each one owning between 270-300 coffee trees. The real development of coffee in Rwanda starts in early 2000, when the government decided to liberalize the market and big companies started investing in more modern washing stations, resulting cleaner coffees. Before that each farmer was semi washing his coffees, with basic tools, resulting low quality green beans.
Our partner in Rwanda is the amazing Emanuel Rusatira, owner of Baho Coffee. He is an agronomist engineer, started working in 2005 for the big Sucafina company and established the specialty coffee division for them, managing all their 39 washing stations in Rwanda, Uganda and Burundi. In 2016 he established BAHO coffee ( Baho means support for the discouraged ones) making his own impact in the coffee industry. He now runs 7 washing stations and one more in the making in Nyungwe National Park, Bweyeye region.
Four of his washing stations are focused on specialty coffee and he develops many microlot series ( 15-20 bags) . All the cherries and hand sorted by women, in 6 categories, Haute Gamme, A1+, A1-, A2-, A2+, A3. For specialty only HG, A1+ and A1- are selected.
Emmanuel is really obsessed with quality so his processing is very elaborate. He is using shade drying to expose hidden defects, his sun drying of african beds is very long, 30-35 days for washed coffees and 55-60 days for naturals, with alternance sun-shade. For experiments it can go up to 70 days. These procedures increase consistency as the drying is more uniform. Water activity is measured before packing in Grain Pro bags and more than 0.5 is not accepted. Sugar level and humidity is measured ( the coffee leaves his washing stations with 11.5 12%).
We hope you enjoy our Rwanda coffee as much as we do, it is a country we plan to invest time in learning more and selecting more.