Musasa Natural - Rwanda

This naturally processed Rwandan coffee is grown in the Musasa region of the Province du Nord at altitudes ranging from 2000 to 2200 meters. Farmers begin by sorting the cherries using flotation to remove the less dense beans, followed by a second sorting by density. The selected cherries are then sun-dried on raised beds for 50 to 60 days, depending on the weather, until they reach the desired moisture level.

We present it in a city plus roast suitable for filter, espresso and milk beverages producing‚  a full body and high sweetness, with notes of fig, plum, vanilla, and apricot, and a medium acidity.

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Suggested Recipes

We recommend brewing after 20 days of rest from the roast date.

Pour Over Recipe:

• Tool: Timemore Crystal Eye V60
  
  

• Coffee Dose: 18g
  
  

• Grind Size: Medium-fine
  
  

• Water Temperature: 94‚°C
  
  

• Water Volume: 270ml
  
  

• Brew Time: 2:20
  
  

Steps:

1. Pre-wet with 40ml and wait 40 seconds
   
   

2. Pour evenly up to 150ml and wait 10 seconds
   
   

3. Pour to 200ml around the center and wait 10 seconds
   
   

4. Pour to 270ml in the center
   
   

Pour Over Recipe:

• Tool: Chemex
  
  

• Coffee Dose: 18g
  
  

• Grind Size: Medium
  
  

• Water Temperature: 94‚°C
  
  

• Water Volume: 270ml
  
  

• Brew Time: 2:40
  
  

Steps:

1. Pre-wet with 40ml and wait 35 seconds
   
   

2. Pour evenly up to 150ml and wait 10 seconds
   
   

3. Pour to 200ml around the center
   
   

4. Pour to 270ml in the center
   
   

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