Origin
Rwanda
Region
Western Province
Crop height
1700 - 1900 m n.p.m.
Botanical variety
Red bourbon
Processing
Anaerobic honey
Q score
87
Speciality Single Origin

Rwanda Mahembe

18.00

question

Preferred preparation methods

V60
Aeropress

Hand on the pulse -.

And in a cup some clean, juicy coffee!

It brings a tear to the eye! We met Willie – the guy responsible for the processing and quality of the coffee in front of you. Very nice guy, full of busyness, faith and energy to test new ways of growing coffee.

Here Willi messed around with anaerobic fermentation. What’s all this anaerobic stuff? In this process, the coffee ferments in an anaerobic atmosphere, here it took 96 hours – the extended fermentation adds sweetness and funk to the coffee. It’s easy to over-ferment with the latter, but Willy watches over everything and you won’t find hints of lemon or vinegary acidity in the coffee. The coffee is clean, elegant, with a very long, pleasant grapefruit aftertaste!

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 100EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Honey melon
  • Jasmine tea
  • Grapefruit

Our coffees from the Speciality Single Origin series are now packaged by their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Floral 90
Berry 10
How to prepare coffe?

Rwanda Mahembe

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.