Fugi Kiyonza Hill - Washed Red Bourbon

Description

This coffee will be in Coffee Club V18 Origin: Rwanda Region: Ngoma Sector, Nyaruguru District Farmer: Smallholder Farms Station: Fugi Station Owner: Baho Coffee Varietal: Red Bourbon Processing: Washed Elevation: 1800-2000 masl Profile: Cranberry, Pomegranate Price per lb (shipping + greens): $8.97 About the farmer: 60 smallholders farming Kiyonza Hill in Nyaruguru District, Southern Province, at around 1,900 masl. Farms average 0.17 hectares, planted in 25-year-old Red Bourbon. They deliver to Fugi, owned by Emmanuel Rusatira of Baho Coffee and managed by Aphrodise Munyangaju. Fugi was Emmanuel's first station, bought in 2016, and buys cherry from roughly 950 farmers. Baho provides free fertilizer and seedlings, an on-site agronomist, and contributions toward health insurance. Kiyonza Hill is part of Baho's appellation project, separating lots by hill rather than pooling them at the station. About the coffee: Cherry was sorted under full shade, then floated across several rounds, with only the densest kept for this lot. It fermented in sealed plastic barrels for 9 hours in cherry, was depulped, then fermented wet another 12 hours before being washed and density-graded in the channels. Drying started with skin drying — 12 to 72 hours on shaded beds, a Rwandan step that eases into the drying curve and allows sorting while the parchment is still wet. The parchment then moved to raised beds inside a parabolic dryer, finishing below 11% moisture at 27 days. Roaster's notes: If you like fruity coffees with a hint of tartness, you'll like this one. Our favorite from Rwanda this year. Brewing Notes: V60 Water temp: 90-93C Brew recipe: 0. 18g grounds a tad coarser 1. 60mL bloom (for 40 seconds) 2. 60mL second bloom (until water drains) 3. pour to 300mL -- apply light swirls if grounds are sticking to brewer sides Rest notes: I'd leave it alone for 3+ weeks if possible.  Additional Notes: Learn more about how we price our coffee here.