Rwanda - Gitwa CWS Red Bourbon Washed

Location: Rugali
Farm: Gitwa CWS
Producer: Balthazar Ndikubwimana
 Varietal: Red Bourbon 
Growing Altitude: 1900+ m.a.s.l
Processing Method: Washed
Harvest: January 2022
Product: Filter / Espresso
Flavour Notes: Bergamot, Lemon Zest, Floral 
 

V60 Brewing advice: 

We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:17,0 brew ratio, aiming for a TDS of 1,35% or slightly higher for a clean and transparent taste. 

When brewing this coffee, we recommend a dose of 11,8g of coffee, a 200g of brewing water. We recommend a grind size of 7,0 (650 - 750 microns).

The pour structure as follows:

- 00:00 preinfuse the grounds, about 50g of water (pouring gently into the center and circling outward, about 10s. Grab the cone and aggressively swirl it to ensure the slurry is fully wet until 30s)

- 00:40 pour 50% of water (100g) in 150s as fast as possible in concentric circles  

- 01:10 pour the remaining water, 50g in 10s, gently in concentric circle

- 01:20 swirl gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimising high and dry grounds) 

Total brew time: 2:30 – 2:40 minutes

 

All grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

Keep the water temperature at 99C degrees and the water hardness around 31ppm as this should equate to a deliciously juicy and clean cup of coffee.

 

 

Espresso Brewing advice:

For this coffee, the optimal dose would be 20,0g. Using a 1:2,4 ratio, we generally aim for an extraction yield of 23,2% and a target TDS of 9,4%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 21- 23 seconds brewing this coffee.

 

Milk Espresso Brewing Advice:

For this coffee, we recommend a cup size of 6oz with steamed milk at 58C temperature. The optimal dose would be 20,0g. Using a 1:2,4 ratio, we generally aim for a coffee intensity strength of 2,64%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 21 - 23 seconds brewing this coffee.