Furaha - filter coffee from Rwanda

For the fourth time we have Furaha's coffee with us. This time we chose a washed lot from the Kamajumba Peninsula. The coffee is similar to tea and has a caramel-like base note. Fresh aromas of oranges and limes complete Furaha's coffee.

Furaha - coffee information

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: pulped, fermented under water, dried

Arrived at the roastery: January 2024

All of 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 Furaha’s filter coffee

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

Why does Furaha's coffee taste good? 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 a great balance.

Why did we buy this coffee?

Because this coffee thrives on stories and challenges. The contact came about 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 herself, she manages to make her aunt's coffee more and more famous. We then 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 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 into 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 bean