Gitwe washing station is relatively new, and the coffees there are grown at high altitude (1,800masl), leading to bags of complexity and sweetness.
Complex & Juicy
In the cup, expect notes of a spiced gingerbread, and the sweet juiciness of nectarine. Together, this is a well-balanced coffee with lots of complexity.
Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the felsh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.
With bright juiciness reminiscent of nectarine, and the complexity of its gingerbread notes, Gitwe has an intense natural sweetness that is delicious as a filter coffee.
RWANDA - GITWE
20g coffee, 320ml water. Total brew time = 2:30-3:00.
1:16 ratio, steeped for 4 minutes and left to settle. No plunger needed!
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