Rwanda Ngororero Filter

Process
After harvesting, the cherries undergo a rigorous selection process, including flotation to eliminate the lowest quality cherries and a detailed visual inspection. They are then pulped using a Pinhalense machine that removes up to 80% of the mucilage before fermentation. The parchment is fermented for 10 hours and then sun-dried on raised beds, where it is regularly turned to ensure even drying and to remove any blemishes.

This coffee stands out for its top notes of honey, raspberry, and a floral touch, offering a sweet and elegant experience. In the cup, subtle nuances of caramel, yellow plum, and berries emerge, with a balanced base of vanilla and jasmine. Its clean and vibrant profile makes it an excellent choice for filter coffee, ideal for those seeking complex and refined flavors.

The Ngororero washing station, located in Rwanda's Western Province, is renowned for the exceptional quality of its internationally acclaimed coffees. In 2018, it received the "Best of the Best" and "Coffee Lovers' Choice" awards at the Ernesto Illy International Coffee Awards.

RWACOF, the station operator and part of Sucafina in Rwanda, works with approximately 1,405 smallholder farmers, each with plots of around 200 trees. The company focuses on improving producers' livelihoods through agricultural development programs, access to loans, inputs, and farm services. Additionally, RWACOF has implemented sustainability initiatives, such as the transition from inorganic to organic fertilizers and improved waste management at wet mills, with the goal of reducing carbon emissions in the coffee supply chain.

When replicating the recipe, there are several variables that can affect the final result of your cup, such as the roasting date, bean storage, environment, water, etc. It's important to keep in mind that all of these factors can influence your brewing process, and you may need to make small adjustments when replicating this recipe.

Method: V60
Molino: Fellow Opus to number 7III
Recommended mineral water: Lanjarón

We used 16 grams of coffee per 250 grams of water at a temperature of 96º
We add the water in 2 pours. First pour 60g, wait 30 seconds, and then pour the rest of the water until reaching 250g. The total infusion time should be 3:00 minutes, achieving with this recipe a TDS of 1.32% and an extraction percentage of 20.33%.

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