Tasting notes: PLUM, GREEN GRAPE, BROWN SUGAR

You may have forgotten it, but in 2020 we had a first batch of the MUZO station on our menu: the MUZO 14.

The MUZO station is owned by Emmanuel Rusatira, founder of BAHO COFFEE, a Rwandan company that owns 6 stations in the country.

We find a new batch from this same station this year, the GITABI HILL imported by SEMILLA COFFEE.

Beyond simple traceability, SEMILLA is constantly looking for the best batches across the different microclimates and micro-regions of Rwanda. Unfortunately, this country has been assigned a typical profile for some time, usually due to the fact that so many coffees are mixed at the washing station. By creating these geographic separations, they found incredible differences between regions, which is super exciting.

GITABI HILL shows a lot of what we love about coffees from Kenya - juicy and bright, with pleasant notes of plums and green grapes.

These producers have received training from Theo, the director of MUZO, on best agricultural practices and also receive free seedlings, fertilizers and pesticides, as well as personal prevention equipment and health insurance. BAHO has also worked to help them switch to other high value crops such as macadamia nuts and fruits to further increase their income.

ORIGIN: RWANDA

ALTITUDE: 1570-2100m
STATION: MUZO
LOT: GITABI HILL
REGION: GIKENKE DISTRICT
PRODUCERS:
11 MICRO-PRODUCERS
VARIETY:
BOURBON RED
PROCESS: WASHED

(coffee beans)

SUGGESTED SETTINGS

Espresso (1:2)

18g IN
36g OUT
32 seconds

V60 (1:16)

20g IN
320g OUT
2m45s