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Archive: Rwanda Gitwe Site

Archive: Rwanda Gitwe Site

Plum, Brown Sugar

  • SOURCE
  • ROAST
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  • ORIGIN

    Nyamasheke

  • ELEVATION

    1800 MASL

  • PROCESS

    Washed

  • VARIETY

    Red Bourbon

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THE DEETS

This coffee is from the Gitwe washing station near Nyungwe Natural Forest, which is known for its high altitude, optimal rain conditions, and rich volcanic soil. The ripest coffee cherries are hand-picked and delivered to Gitwe, rinsed, and floated to sort for quality. They're then pulped and fermented for 8-12 hours and sun-dried on raised beds for 10-15 days to 10-11% moisture. The result is a coffee with big stone fruit flavors and a sweet brown sugary finish. 

BREW IT RIGHT

  • 17:1 drip | 3:1 spro.

  • Start with your normal grind.

  • Clever for sweetness & balance.

  • Long brews and weaker ratios.

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REST IN PEACE

As coffee rests, the volatility of the roast mellows, allowing it's natural sweetness and varietal character to shine. We rest washed coffees 5-10 days, naturals for 10-15 days, and experimentals for 15-30 days.

  • FIND YOUR VIBE

  • BREW GUIDES

  • PRO TIPS

  • SEED TO CUP

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We roast and ship Monday-Friday
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