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Rwanda BIO

Abakundakawa

Black tea Dried Mango Plum & whatever you taste

14,50 

Includes 7% VAT
(5,80  / 100 g)
Delivery Time: ca. 3-4 workdays

Bio-Filter Coffee from Rwanda, Gakenke.

Background

Rwanda, the land of a thousand hills, is Africa’s 2nd most densely populated country and has high levels of poverty. The coffee industry here has come a long way, from low-quality berries to beans scoring over 90 on the SCA scale. Between this, the country experienced a struggle for independence, a global crisis of falling grain prices, civil wars and genocide.
In 2008, in order to establish itself in the global market, as well as provide financial support to farmers and cooperatives, Rwanda hosted the Cup of Excellence competition and became the first African country to host it.
Due to climatic conditions: altitude, soil fertility and temperature, grains in Rwanda receive many nutrients and have a soft, sweet, fruity taste.
However, Rwanda’s terroir is complex. On the one hand, the entire country has high mountainous and nitrogen-rich volcanic soils, which creates excellent conditions for the production of high-quality coffee. On the other hand, weather conditions are highly unpredictable. In some regions, heavy rainfall during the rainy season causes floods and landslides, while other regions are subject to periods of drought.
In Rwanda, the berries are picked only by hand and processed mainly using the washed method. Less commonly used are natural methods of processing and honey.
The vast majority of farmers in Rwanda are women. After the genocide in 1994, most of the men were dead, in prison or living in exile as refugees. Therefore, the coffee industry in Rwanda was restored by women.
Abakundakawa translates to “those who love coffee”.
This cooperative farmers hand-pick ripe cherries on the volcanic slopes of Rwanda’s mountainous Gakenke district. The area’s distinct micro-climate, high elevation and rich volcanic soils contribute to producing coffee with balanced sweet, floral, and fruit-forward notes in the cup.

Coffee Details

Product NameAsprasar
RoastFilter
Taste NotesBblack tea, Dried mango, Plum
Roast level2 / 5
CountryRwanda
Type100% Arabica
LocationGakenke District
FarmAbakundakawa
Farmer
VarietalBourbon
ProcessNatural
Altitude1.760 m

How to brew

Our recommendation would be to use the V60 for our RWANDA BIO.

The recipe we use is:

18 gr coffee – 300 ml – 94° C

4 pours (60 gr bloom for 45 seconds, then three 80 gr pours every 30 seconds)

Brew time: 3:30

If you prefer, you can instead use an AeroPress, a French press, or a filter coffee machine.
Feel free to reach out to us if you have any questions, or ask our barista in our CODOS cafés!