Rwanda: Hingakawa Womens Coop FTO, Gakenke District, Organic

$1³³

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Coffee roast

Light Medium

Variantes del producto

Whole or Ground?

Price Is Per Ounce

Payment & Security

Descripción

Product Description: Discover the rich heritage of Rwanda with our Hingakawa Minazi coffee. Sourced from the Hingakawa Women's Cooperative, this coffee represents empowerment and sustainability. Grown at high altitudes in the Gakenke district, these beans are meticulously processed to deliver an exceptional cup.

Key Features: Our Rwanda Hingakawa Minazi coffee is a Bourbon varietal, known for its clean and balanced profile. It is organically grown and Fair Trade certified, ensuring both environmental sustainability and fair compensation for the farmers.

Benefits: Indulge in a coffee that not only tastes great but also supports a community of dedicated women farmers. With every sip, you contribute to a sustainable future and a better quality of life for the Hingakawa Cooperative members.

Cupping Notes: Experience a bright acidity with sweet notes of raisin and dried tropical fruit. The cup is clean and interesting, offering a pleasant and memorable taste journey.

Flavor Profiles: This coffee boasts a medium to lightly-heavy acidity, with a crisp and balanced finish. Expect delightful hints of sweet, raisin, and dried tropical fruit in every cup.

Specifications:

Category: Organic
Country: Rwanda
Local Region: Gakenke District
Process: Washed
Variety: Bourbon
Altitude (meters): 1,700 - 1,900 masl
Harvest: March - June
Organic: Yes
Fair Trade: Yes

Specifications

Espresso

Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.
Single Use Pod

A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.
Drip Coffee

This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.
Pour Over

Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.
French Press

A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.
Cold Brew

Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.