#30 Rwanda

Justin – A Visionary Coffee Producer

Justin is a dedicated coffee producer who not only grows his own coffee but also delivers exceptional quality and has extensive expertise in coffee processing. Having grown up in the local area, Justin returned after some time away to invest in his community and its coffee-growing potential.

On his father’s coffee plantation, he established a washing station, which has significantly improved the region’s coffee quality and created opportunities for surrounding smallholder farmers.

Community and Quality

In addition to managing his 8-hectare farm, Justin sources coffee cherries from local smallholders. Although this region in Rwanda is not traditionally renowned for top-quality coffee, its high altitudes and the increasing number of farmers growing coffee under these conditions have created a distinct and remarkable flavor profile.

Justin’s organized approach and hands-on efforts to improve quality at the ground level have led to coffees that stand out among other Rwandan varieties.

Season and Processing

The coffee season in Rwanda typically runs from March to August, with most of the best lots coming from cherries harvested between May and July. However, the precise timing of the season can vary depending on weather conditions and the altitude at which the coffee is grown.

Local smallholders deliver their coffee cherries to the Mahembe washing station, which Justin established. Here, the cherries are processed with meticulous care to ensure the highest quality. Most smallholders run family-owned farms, managing the care of their coffee plants and harvesting cherries by hand. In addition to coffee, many farmers grow other crops for their own consumption, although some also manage larger landholdings.

A Distinctive Character

The coffee produced in this area boasts a unique character that sets it apart from other Rwandan coffees. Under Justin’s skilled leadership, the combination of his own production and his collaborative efforts with local farmers has resulted in an extraordinary cup.

This coffee is a testament to the quality that emerges when passion, community, and expertise come together. Justin’s work reflects not only his commitment to exceptional coffee but also his dedication to uplifting the community that surrounds him.

Bryggetips

Kaffe fra Rwanda er kendt for sin høje vægt og en udtalt, lang eftersmag. Denne kaffe skiller sig dog ud med sin behagelige, mellemfyldige krop, som er glat og fløjlsblød fremfor tung.

Tips til kalibrering af espresso:

• Fremhæv kaffens mellem- til lave syrlighed.
• Anvend en længere ekstraktionstid for at opnå den bedste smagsbalance.

Overvejelser ved kværning: 

• Sørg for, at kværnen er lidt mere fyldt end normalt, selvom det generelt anbefales at fylde minimalt.
• Denne justering hjælper med at opretholde en ensartet tyngdekraft, når bønnerne kommer i kontakt med kværnens knive, og sikrer en jævn kværning og bedre espressoekstraktion.

Ved at følge disse tips kan du få det bedste frem i denne kaffe

God brygning!

The dose is calculated using a 20g VST porta filter.

Min dose is 19g/ and Max dose 21 g. pr dobb espresso.    

Bryggeguide til Chemex, Hario, Stagg Fellow og December Dripper

Denne kaffe er ideel til manuelle bryggemetoder som Chemex, Hario V60, Stagg Fellow og December Dripper.

Bryggeforholdet og den samlede mængde afhænger af, hvordan du hælder vandet, kaffemængden og bryggetiden. Jeg anbefaler, at du eksperimenterer med forskellige hældeteknikker for at finde ud af, hvad der passer bedst til den kaffe, du brygger.

Trin 1: Præ-infusion

Præinfusion er processen, hvor kaffens partikler vædes, så de kan absorbere vand og frigive smag og aroma.

• Brug kun nok vand til lige at dække kaffen i filteret.
• Generelt gælder det, at mindre kaffe kræver mindre vand til præinfusion. Målet er at forberede kaffen til optimal ekstraktion.

Trin 2: Blooming

Under blooming udvider kaffepartiklerne sig, frigiver gasser og gør kaffens egenskaber klar til ekstraktion.

• Tip: Mindre kaffe = kortere bloomingtid. Mere kaffe = længere bloomingtid.
• Eksempler:
  • 33 g kaffe → 30 sekunders bloomingtid
  • 60 g kaffe → 50-60 sekunders bloomingtid

Denne fase er afgørende for at få kaffens smag og aromaer frem.

Trin 3: Opbygning af brygget

Dette trin handler om at styre bryggetiden og kontakten mellem vand og kaffe i filteret. Sådan gør du:

1. Undgå at kaffen tørrer ud: Sørg for, at kaffelaget forbliver vådt ved at hælde vandet jævnt og regelmæssigt. Hvis kaffen tørrer ud, kan det føre til ujævn ekstraktion.
2. Undgå overmætning: Vær forsigtig med ikke at hælde for meget vand, så du skaber en "svømmebassin"-effekt oven på kaffelaget.
3. Fokus på jævn gennemløb: Vandet skal løbe igennem kaffen i et jævnt og stabilt tempo for at sikre en ensartet ekstraktion og optimal smag.

Eksperimentér og find inspiration:
Hver kaffe har sine egne unikke egenskaber, så det er vigtigt at eksperimentere med hældeteknikker og timing. Justér og finpuds din proces ud fra den kaffe, du brygger. Du kan også finde yderligere tips i bryggevejledninger for de specifikke metoder.