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Tastes like Mandarine, Red Apple, Lavender, Almond
Origin
Rwanda
Region
Nyamasheke
Altitude
1900 masl
Producer
Mahembe
Variety
Red Bourbon
Process
Washed
Mahembe
Mahembe is a washing station, owned by Justin Musabyimana who also grows his own coffee. Justin grew up in the local area and, after moving away for some time, decided to come back home and invest in the community by building a wet mill on his father’s coffee plantation. The station now also processes coffee for surrounding smallholder farms. We've had Justin's coffee in previous years and have always been impressed by the well balanced, juicy and fruity profiles he produces.
Process
This lot was depulped, dry fermented for 10-12 hours, washed in water channels and soaked in a tank for 16 hours. Afterwards it was moved to the raised drying tables where the coffee slowly dries for 21 days. During this time the parchment is covered by shade net during the hottest hours of the day, at night, and anytime it rains.
Recipe double shot
Short : In 18G / Out 38G / Time 31 Sec
Water : Use medium soft water (100-150ppm) at 93° C
Steps :
- Use a scale to measure your dose and yield (= brewed liquid).
- Grind 18g of coffee at a fine espresso setting.
- Distribute the coffee evenly in your portafilter and tamp level.
- Lock in the portafilter, gentle but firm. Don't crack the coffee bed.
- Start the machine. Measure 42g of brewed liquid in your cup in 29 seconds.
- If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser. Make small adjustments only. Discard the first shot after every change of grind size.