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Rwanda - Kirorero Microlot

Rwanda - Kirorero Microlot

DEEP SWEETNESS AND WINEY ACIDITY WITH NOTES OF HONEY, BLACK CHERRY, AND ROOIBOS TEA.

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Size

Roast level: Light-medium
Processing method: Washed
Region: Western Province
Cooperative: COOPAC 
Washing Station: Kirorero 
Varietals: Bourbon

Offerings from Rwanda come and go in the coffee industry very quickly. It is not hard to understand why that is. Tasting notes like florals and teas with deep sweetness and stone fruits are why we and many love this origin. If you are a fan of coffee from Eastern Africa you do not want to miss out!


About the region: 

Microlots from Rwanda are traceable to the cooperative and washing-station level, and are selected based on cup quality. These lots are then separated out from the larger bulked day lots that the washing station produces, and represent the highest quality.

Bordering Lake Kivu and the Nyugwe Forest, the Western Province of Rwanda is a very abundant and tropical area. The soil is a mixture of sandy and black humus at extreme elevations and have allowed for small producers and washing stations to turn out specialty coffee at volumes that Rwanda has never seen before. 

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

  • 1 : 17 for our light and light-medium roasts
  • 1 : 18 for our medium and medium-dark roast levels
  • Grind size fine-medium sand size

Cold Brew Concentrate

  • 1 : 4.6
  • Grind size as coarse as your grinder goes
  • A french press recipe with ratio above would be 170g coffee to 793g water.
  • Steep in cold water in fridge for 12-14 hours
  • Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.

Where are your Espresso Roasts?

Did you know that Espresso is a brewing method and not a roast level?

Any coffee from any roaster can be an espresso, but some coffees in our lineups work better than others!

Relative coffees that work best for espresso

Our blends and light-medium roast offerings are great for espresso 5-7 days off roast.

If you try our lighter roasts as espresso, give it an extra couple of days to off gas so extraction is easier.

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