Sugar cane, honey like mouthfeel, vanilla, red cherries, strawberry smoothie.
This natural lot comes from a small washing station in the Western province of Rwanda. The coffee is really nice and smooth, sweet and mild at the same time.
The coffees benefit from the volcanic soil and high altitudes where these are cultivated. The characteristics of the landscape promise great potential for high-quality coffee, something that gets enhanced with the right processing.
What you will find among coffees from this washing station are floral profiles with medium acidity and citrus. This specific coffee was super smooth and creamy, with flavours of vanilla, chocolate milk, and berries. In the cupping session, we heard descriptors such as "strawberry milkshake!" or "lemon candy!" among others.
|Variety||100 % Arabica Red Bourbon|
|Land/Region||Rwanda / Karongi district|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen|
As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew. Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom) I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec. If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.
|Dosering||19,5 g dobb shot|
|Vægt i væske||40 g.|
|Ekstraktion rate||19,5/40= 0,48%|
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.