Drip Coffee Bundi – Rwanda
region
proceedings
altitude
sieve
variety
producer
attributes
Drip Coffee Bundi – Rwanda
12,75€
region
proceedings
altitude
sieve
variety
producer
attributes
Profile
Sabor
SCA Points
This is the version drip coffee de Bundi And that's what we've named our new exotic filter, straight from the coffee-growing region of Nyamasheke in western Rwanda. Bundi means owl in Swahili, an animal associated with mysticism and bad omens in the area, a stigma that in many cases has brought it to the brink of extinction.
Far from being a bad omen, our new washed process stands out for its sweetness with notes of stone fruit and a lot panelaIts smoothness and roundness make it very pleasant and easy to drink, and make it a perfect example of what Rwandan coffees have to offer.
Located in the Nyamasheke district, in western Rwanda, Mwasa Founded in 2006, it stands out for being a coffee station owned by the farmers themselves. It works with a variety of coffee. Red Bourbon, grown at an altitude of 1.636 m, and supports its members with training in good agricultural practices to ensure consistent quality.
The process begins with the manual harvesting of cherries, which are pulped at the station and subjected to a dry fermentation for 8 to 12 hours to break down the mucilage. After careful washing with clean water, the parchment coffee is dried in raised beds in the sun for 15 to 20 daysadjusting the times according to the weather.
The result is a clean and expressive coffee, backed by rigorous handling that has earned Mwasa a solid reputation as a reliable washing station.
Drip-Coffee Recipe
Heat 200ml of water to 94º >> Pour 30ml and wait 30sec >> Pour the rest and wait 2:00min >> Your coffee is ready, enjoy it.
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Grinding
What is the exotic, traditional and funky profile?
We divide our coffee menu into 3 different profiles; exotic, traditional and funky. We also give 3 points to each profile that helps us differentiate its intensity, that is; a level 3 exotic profile would be our most exotic coffee, while level 1 would be the most moderate.
We classify our coffees with fruity and floral flavors, with a silky body and bright acidity, as an exotic profile. We classify our most classic coffees with chocolate flavors, nuts with a pronounced body and low acidity as a traditional profile. Coffees for everyone.
We classify our most experimental coffees as a funky profile with vinous and boozy flavors with a pronounced body and complex acidity, only for open minds.
How are specialty coffees rated?
Specialty coffee is scored taking into account its characteristics, both the bad, which would be the defects, and its virtues, through a protocolized system called Brazilian tasting, which would be the way to undress the coffee. Coffee always has to be CLEAN (free from defects) and SWEET because it reflects that the coffee fruit has been grown, harvested and processed correctly. Some of the attributes that are valued to have a final score are: aroma, fragrance, sweetness, body, acidity, cleanliness and the general opinion of each taster. All of these attributes are judged resulting in a final score, which to be classified as a specialty coffee must be at least 80 points. At Hidden we only work specialty coffee from 84 points.