Rwanda Kirambo

A single origin from the Kirambo area of Rwanda. Bourbon variety, natural process: the whole coffee cherry dries before the bean is removed, giving juicy sweetness and intense fruit. A coffee for anyone who wants to discover the fruity side of specialty.

Flavour profile

Vibrant, juicy sweetness with notes of yuzu, red berries, cherry, milk chocolate and florals. Smooth, round body and a delicate, long finish.

Origin

• Country: Rwanda
• Region: Kirambo
• Variety: Bourbon
• Process: Natural
• Altitude: 1500–1600 m

How to enjoy it

• Filter / V60: 60–65 g of coffee per litre of water at 92–96 °C.
• Espresso: 18–20 g of coffee for 36–40 g in the cup in 25–30 seconds (water at 92–94 °C).
• Cold: its red-fruit notes stand out as cold brew.

Beans or ground?

Choose whole beans if you have a grinder, or a grind for your brewer: “for Espresso” (fine, for espresso machines and moka pots) or “for Filter” (medium, for filter machines, V60, Chemex, French press).

Freshness & storage

Roasted in small batches at our facility in Skaramangas, Athens, and every batch is cupped before it is packed. After opening, close the bag tightly and keep it in a cool, dry place away from light — not in the fridge. Ground coffee loses its aroma faster than whole beans; if you have a grinder, grind just before brewing.