KYOTO - Rwanda Humure 72h Experimental Natural Filter 250 g

Country: Rwanda

Region: district Gatsibo, eastern Province

Farm : Humure Coffee Washing Station

Processing: Experimental natural

Varietal: Red Bourbon

Cupping score: 87 / 100 points

Altitude: 2000 - 2100 m a.s.l.

ABOUT THE COFFEE

This coffee comes from eight farmers who deliver their cherries to the HUMURE washing station in the eastern province of the Gatsibo district.

To ensure exceptional quality, the coffee cherries first undergo meticulous sorting and a flotation process to isolate the densest fruit. The selected cherries are then placed in sealed, shaded barrels, where they undergo a specialized, 72-hour, dry anaerobic fermentation. By removing oxygen and maintaining strict temperature regulations, this process allows the coffee to develop an incredibly clean acidity and a creamy texture, while preserving the distinctive characteristics of its original terroir.

After fermentation, the coffee is carefully removed from the barrels and sorted by hand once again to ensure that only the finest cherries move on to the drying stage. Over the course of 33 days, the beans are dried on raised drying beds that provide optimal airflow. This phase is labor-intensive and strictly controlled; the farmers provide shade in the early morning to prevent heat stress and turn the beans every few hours to ensure uniform moisture loss. Once the coffee reaches a stable moisture level of 12%, it is aged for at least 30 days to stabilize the flavor before the lot is finally sent to the dry mill.

V60 RECIPE

• 6 g / 100 ml

• water temp: 92°C

• 27 clicks
• brew time: 3 - 4 min / 600 ml

• water: Kryształ Żywiecki

Store in a cold and dry space.