Furaha, Espresso from Rwanda

Furaha - Green Coffee Info

How we would prepare Furaha

Machine: Maro Model 1

Grinder: Eureka Single Dose Pro

Why does the coffee taste the way it does?

The Red Bourbon variety coffee grows on the Kamajumba peninsula. There, the cherries benefit from the equatorial mist of Lake Kivu and the volcanic soil originating from the Virunga volcanoes. The peninsula is at an altitude between 1550 and 1700 m. The cherries are harvested, depulped, and fermented underwater before being dried on drying beds. The slow ripening of the cherries creates this wonderful balance between acidity and sweetness.

Tell me more about the Furaha Espresso

A good five years ago, Vanía showed up at our roastery. She had an aunt in Rwanda who produced coffee, and she herself would now import it. That is how many coffee stories begin, and this one is now entering its fifth chapter. For the last three years, Furaha has produced a honey-processed coffee for us. This year, we decided on a washed coffee, which brings a fresh character with it.

Why did we buy Furaha?

Because this coffee lives on stories and challenges. The contact was made through Vanía, who brings her aunt's coffee from Rwanda to Europe. With her company Somaho Coffee, Vanía impressively shows how even the most adverse circumstances can be met with determination. Vanía started her company during COVID - and as if in defiance, she manages to make her aunt's coffee increasingly well-known. We later met Furaha in Switzerland. We were impressed by how she told her coffee biography as a woman in Rwanda. With Kivubelt Coffee, she has created a company that has chosen a holistic approach to producing coffee and integrating the communities in the process.

How do we roast this coffee?

We roast the coffee as a 20kg batch on our 30kg Giesen roaster. We roast the coffee for 11 minutes with a development time of 1:19 minutes (12%). The green coffee is very hard, so we have to roast with a lot of energy until almost the end so that the heat penetrates to the core. We decided to roast the coffee this way so that the caramel notes come into a nice balance with the tangy acidity.

Import coffee details into Beanconqueror:

Import Bean