Rwanda: Hingakawa Women's Coop FTO, Gakenke District
Rwanda: Hingakawa Women's Coop FTO, Gakenke District - Light est en rupture de stock et sera expédié dès qu’il sera de retour en stock.
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Description
Description
Rwanda coffee flavor profiles have a very clean, crisp, and balanced cup, with medium to lightly heavy acidity. The Hingakawa Association is one half of the Abakundakawa-Rushashi Cooperative, becoming the first women’s coffee farmer association of its kind in Rwanda. This coffee is a bourbon varietal, washed and sun-dried, grown at high altitudes of 1700-1900 meters in the northern, mountainous regions of the Gakenke district.
Origin Story: The Hingakawa Women’s Coffee Cooperative is a pioneering group in Rwanda, emphasizing the empowerment of women through coffee farming. Located in the Gakenke district, this cooperative produces high-quality coffee that supports local communities and promotes gender equality.
Cupping Notes:
- Light Roast: Experience a bright and lively cup with sweet, raisin, and dried tropical fruit notes, complemented by a clean and pleasant finish.
- Medium Roast: Enjoy a balanced cup with enhanced sweetness and a smooth body, offering a well-rounded experience with bright acidity.
- Dark Roast: Revel in the deep and bold flavors with a rich body, where the raisin and tropical fruit notes are pronounced, offering a robust and satisfying finish.
Why Choose This Coffee:
- Sustainability: Produced by a cooperative committed to empowering women and promoting sustainable farming practices.
- Unique Flavor: A vibrant profile with sweet, raisin, and tropical fruit notes, perfect for various roast levels.
- Versatile Use: Ideal for a wide range of brewing methods, providing a rich and satisfying cup.
Specifications
Specifications
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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.
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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.
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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.
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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.
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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.
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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.
Roast Levels
