TASTE Maple Syrup, Stewed Plum & Orange Zest
ORIGIN Rwanda
OWNERS Alexis and Aime Gahiza
VARIETAL Red Bourbon
PROCESS Washed
ALTITUDE 1750-1800
Gitesi is a privately owned washing station in the Karongi district of western Rwanda. Father and son team, Alexis and Aime Gahiza manage and run the whole operation meticulously from cherry selection to processing, bonus systems, education, health insurance and even to the distribution of cows to local farmers.
There are around 1800 farmers surrounding Gitesi washing station, which was built in 2005. Alexis and Aime are really helping the area to flourish and have made the biggest impact in the community by giving cows to the local farmers and their families which provides an additional income for them. More cows are born and the calf is given to another farmer, which further bonds the community, provides milk and even organic fertiliser for the trees.
Our espresso recipe for this coffee
DRY DOSE 18 grams
WET DOSE 38 - 40 grams
TEMP 93 °C
PRESSURE 9 bar
TIME 30 seconds
Our filter recipe for this coffee
BREW METHOD V60
COFFEE 20 grams
WATER 330 ml – 94°C
GRIND Coarse
TIME
50ml bloom • 30 seconds • Stir
150ml • 50 seconds • Circular Pour
250ml • 1:05 mins • Circular Pour
At 1:30 min pour into the centre to 330ml by 2:00min
Total brew time 3:00
We would recommend this as a starting point. Remember to wet the paper lots before brewing.
