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Rwanda - Mbizi
Rwanda - Mbizi
Regular price
£11.00
Regular price
Sale price
£11.00
Unit price
/
per
Origin : Kamonyi District, Rwanda
Tasting Notes : Black Cherry, Maple Syrup & Darjeeling Tea
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Description
Description
This exceptional Red Bourbon coffee comes from Rwanda’s Southern Province, in the Kamonyi District, where it is produced at the Mbizi Washing Station through the Women Coffee Extension (WCE) program. Grown at elevations between 1,600 and 1,900 meters above sea level, the coffee thrives in rich volcanic soils and a carefully maintained farming environment. Sustainable farming practices including shade tree planting, erosion control, and water recycling systems help support a healthy, regenerative ecosystem.
The WCE program empowers more than 800 women farmers, many of whom are widows or survivors affected by the 1994 genocide. Through hands-on training and long-term support, the initiative equips participants with the skills and knowledge needed to produce exceptional-quality coffee while building sustainable and independent livelihoods for themselves and their communities.
After harvest, the coffee undergoes a natural processing method and is sun-dried on raised beds for 30 to 35 days. This slow, careful drying process develops remarkable depth and clarity in the cup, bringing forward rich notes of black cherry, layered with the smooth sweetness of maple syrup and the delicate, floral elegance of Darjeeling tea. The result is a clean and vibrant coffee with a silky body, refined sweetness, and a beautifully complex finish that reflects the distinctive terroir of Rwanda.
Process
Natural
Variety
Red Bourbon
Altitude
1600 - 1900 masl
Region
Kamonyi District
Farm
Mbizi Washing Station
Rwanda - Mbizi
This Red Bourbon coffee is grown in Rwanda’s Southern Province at the Mbizi Washing Station through the Women Coffee Extension (WCE) program, which supports more than 800 women farmers with training and sustainable livelihood opportunities. Cultivated at 1,600–1,900 meters in rich volcanic soils, it benefits from regenerative farming practices such as shade tree planting, erosion control, and water recycling.
Filter Brewing
What you'll need:
15g Coffee (Medium-fine Grind) per 250g Water
V60 Dripper
Filter Papers
Digital Scales
Mug or Carafe
Coffee Grinder
Kettle (Ideally one with a gooseneck)
Step-by-step:
1. Rinse your filter paper and then empty your carafe.
3. Grind your coffee so it's fresh.
2. Add coffee to your filter and gently shake to flatten the bed.
3. Bloom. Pour 50g of hot water over the grounds, swirl and wait 30 seconds.
4. Pour to up to 150g at 1 minute, then the remaining water by 2 minutes.
5. Give the brewer a little swirl, aiming for the total brew time to be 2.5 to 3 minutes.
6. Enjoy!
If you'd like to mix things up, try a Clever Dripper.
Mastering a Cafetiere
What you'll need:
15g Coffee (Coarse Grind) to 250g Water
Cafetiere
Digital Scales
Coffee Grinder
Kettle
Step-by-step:
1. Pre-heat your cafetiere so it's up to temperature.
2. Add coffee and begin pouring the hot water into the cafetiere in a circular motion.
3. Stir the top later gently to break up the top later.
4. Place the lid on without pushing down the plunger. Leave to brew for 4 minutes.
5. Plunge slowly and steadily to the bottom.
6. Serve straight away!
If you'd like to step out of your comfort zone, try an Aeropress.
Dialing in Espresso
What you'll need:
18g Coffee (Fine Grind)
Espresso Machine
Digital Scales
Coffee Grinder
The Golden Ratio:
For espresso, you'll normally see a 1:2 ratio. A double shot of espresso will commonly require 18g of finely-ground coffee, giving you 36g of espresso. The total shot time should be between 25-30 seconds.
Top Tips:
- Evenly distribute your ground coffee when it's in your portafilter.
- When you tamping your coffee, ensure your press hard and flat.
Dialing in:
If your espresso is running through too fast (under 25 seconds) then adjust your grind size to finer. If it's running through too slowly, make your grinds coarser, allowing the water to run through faster.
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