Description
Harvest Details
Every coffee has it’s own unique qualities. Along with the roast profile these factors also contribute to what makes Riripa special:
PROCESS
Washed
VARIETY
Bourbon
ELEVATION
1710–1850m
LOCATION
Huye District, Rwanda
PRODUCER
Smallholder Farms
TASTING NOTES
Dried Apricot, Caramel, Nutmeg
PARTNERSHIP & REGION
Simbi Coffee is a cooperative situated in the Huye district within Rwanda’s southern province. Comprising 1,850 members, with 80% being female producers, the cooperative was founded in 2013. Since its inception, it has upheld rigorous standards in coffee selection and processing to consistently deliver top-quality coffees each season. This particular microlot originates from 300 smallholder farmers in the Rugarama village.
FAVORITE BREW METHOD
When we’re brewing a washed coffee from Africa, we reach for a V60. This brew method highlights the clean floral profile, creating a vibrant and balanced cup.
TYPE
V60
RATIO
1:16
COFFEE
22g
GRIND
Medium-Fine, like table sugar
WATER TEMP
201F
WATER
350g total: 50g bloom + two 150g pulses
BREW TIME
3:00
