Natural Reserve Volcan Azul
Anaerobe Rwanda

Dark chocolate. Wild berries

130 kr

The Rwanda variety grown in Costa very seldom to find this. This is the second year I have this coffee from Alejo Castro. And It posses all the good flavours you will experience from a Rwanda coffee. Chocolaty, bodied and smooth & peachy from the soil of Volcan Azul. 

Very elegant and really nice substitude from the Rwandan coffee. 

its picked with a sugar content on 24% and reduced to 11,5% brix. maintaining the smooth texture and the bodied aftertaste. 


Variety 100 % Arabica Rwanda
Processing Anaerobe
Land/Region Costa Rica / West Valley
Farmer Alejo Castro
Altitude 1650 masl
Cupping Score 89
Roast Master, Quality cupper & Barista Søren Stiller Markussen

Coffees from Rwanda are usually high weight with a long aftertaste.

This one in particular is pleasent and the body less heavy with a medium weight, which is smooth and velvety.  

When calibrating your espresso shot, make sure you bring out a medium to high acidity. A shorter extraction time is recommended. The coffee beans are also bigger than a ie. a bourbon variety -´ and sometimes they have a tendency to jump in the grinder during the grinding process depending on your grinder. 

- so make sure your grinder is filled with a little bit more than usual. I always recommend as little as possible. But in this case, you want to maintain a homogeneous gravity when the beans get in contact with your burrs.


Dose 20 g dobb shot
Extraction 25-28 sec
Target mass in weight/liguid 40 g.
Extraction rate 20/40= 0,50%

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

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

This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides