We're proud to have secured a new and exciting lot from Rwanda as part of yet another Good Coffee Doing Good partnership with the Gitesi Project! Read on to find out a bit more about this coffee and how to make a delicious cup for yourself!
Throughout my coffee journey, spanning the better part of a decade, I hadn’t experienced too many stand out Rwandan coffees. But in the past few years, I’ve really come to notice how delicious they are, and the Rwanda Gitesi has got to be one of them! This coffee is made even better by the fact that it is a part of our Good Coffee Doing Good Campaign, where $3 for every 250g sold goes back towards funding the Gitesi Project.
Rwanda Gitesi ticks all the boxes for a well rounded coffee with notes of dried apricot, mango, butterscotch and cocoa. My favourite way to brew it is via v60 pourover as it provides a delectable and complex finish.
It fills me with joy that I have the opportunity to brew a coffee that culminates the hard work of the Gahizi family, along with 1800 smallholders who sell their best coffee cherries to the washing station.
Kick things off by boiling your kettle. Grind the coffee at a medium-course setting.
Fold the filter and place it into the V60. Once the water has boiled, soak the filter. This will also get the equipment nice and warm for the brewing process.
Tip the coffee into the V60 and tare to zero.
00:00 - 00:30
Once you start your timer, immediately begin pouring boiling water over the coffee grounds. Be sure to pour in a very deliberate circular motion, wetting the outer edges and saturating all coffee grounds.
Pour until the scale reads 50g.
00:30 - 01:00
As you wait, the coffee will bloom which airs out remaining CO2 and allows the water to fully absorb the flavour of the beans.
At 30 seconds, pour straight down the middle and slowly start pouring in the same circular motion until you hit 150g.
Agitate the coffee with a gentle stir in a kind of brushing motion using the bamboo paddle. Avoid making contact with the filter paper.
01:00 - 01:30
Finally, after 60 seconds, pour once again in a circular motion about one third from the edge of the cone. Allow the brew to drip down completely.
Pour into your favourite cup and enjoy!
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 22.5g of coffee and aim for a yield of 36g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.
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We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.