Casa Espresso - Rwanda Karengera

Location, farmer and processing

This coffee is grown by around 2,600 smallholder farmers from the villages of Cyivugiza and Kirimbi at 1,650 metres above sea level and processed at the Karengera washing station in the Nyamasheke district of Western Rwanda, and is of the Red Bourbon varietal.

The ripe cherries are handpicked by the smallholders and processed at the Karengera washing station. The cherries are sorted in a flotation tank by removing the unripe and defect floating cherries. This coffee undergoes the washed process, whereby the cherries are pulped to remove the majority of the fruit flesh, and the remaining flesh is removed via fermentation by soaking in water. After fermentation the coffee is dried on raised beds.

Brew guide

Small V60 - Dose: 15g - Brew weight: 250g - Brew water temp: 92C - Brew time: 2mins
Large V60 - Dose: 30g - Brew weight: 500g - Brew water temp: 93C - Brew time: 3mins
Aeropress - Dose: 15g - Brew weight: 250g - Brew water temp: 92C - Brew time: 1min 45secs

Espresso*
20g VST baskets - Dose: 20g - Brew weight: 40g - Brew temp: 94C - Brew time: 28secs
Standard Sanremo double baskets - Dose: 18g - Brew weight: 36g - Brew temp: 93C - Brew time: 26secs

*These espresso recipes were developed using a Sanremo Verona RS, and are designed to give a good extraction regardless of machinery and equipmenthowever
fine tuning the recipe to your machinery will bring the best out in this coffee.