Furaha - filter coffee from Rwanda

Unfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.

This is the fourth time we have had Furahas coffee with us. This time we have chosen a washed lot from the Kamajumba Peninsula. The coffee is similar to tea and has a caramel-like base note. Fresh aromas of orange and lime complete Furahas coffee.

Furaha - Coffee Info

Roasted for: all common filter methods and cold brew

Origin: Lake Kivu, east coast, Rwanda

Producers: Kivubelt Coffee, Furaha Umwizeye Teuscher

Varieties: Red bourbon

Post-harvest process: depulped, fermented under water, dried

Arrived at the roastery: January 2024

All our coffees are shipped as whole beans.

Brewing recommendation Furaha: Hario V60

David used the following equipment to develop the recipe:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more about coffee water )
Mill: Kinu M47 Classic
Dripper: Hario V60 glass filter 02
filter paper: Hario V60 paper

Tell me more about Furahas filter coffee

A good four years ago, Vanía showed up at our roastery. She had an aunt in Rwanda who produced coffee and she was now going to import it herself. This is how many coffee stories begin and this one is now entering its fourth chapter. For the last two years, Furaha has made a honey-processed coffee for us, but this year we decided to use a washed coffee, which has a fresh character.

Why does Furahas coffee taste the way it tastes?

A full-bodied coffee, carried by a caramel-like sweetness, brightened with a fresh acidity that reminds us of oranges. The texture is really soft, lasts a long time and what remains is a refreshing aftertaste. We would recognize Furaha's coffees because they have a lemonade character - sweetness and acidity always in great balance.

Why did we buy this coffee?

Because this coffee lives from 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 Corona - and, as if in spite of it, she manages to make her aunt's coffee more and more well-known. We met Furaha afterwards in Switzerland. We were impressed by the way she told her coffee biography as a woman in Rwanda. With Kivubelt Coffee, she has created a company that has taken 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 12.5kg batch on our 30kg Giesen roaster. We roast the coffee for 8:50 minutes with a development time of 55 seconds. 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 in this way so that the caramel notes come into a nice balance with the tangy acidity.

Import Bean