Halfwit Coffee Roasters

Rwanda Tumba Village

19.00
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Rwanda Tumba Village

19.00

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Tumba Village coffee has all the classic spice and citric characteristics commonly associated with bourbons from the Rulindo region. Immaculately structured and balanced, notes of cinnamon, clove, and ginger are bolstered by a deep, praline sweetness and rounded out by a tart, effervescent lemon acidity.


BEAN SPECIFICATIONS

PRODUCER: Kinini/Tumba Village Cooperative
REGION: Rulindo District
ELEVATION: 6,000-7,200 ft
PROCESSING: Fully washed
VARIETY: Bourbon 139
NOTES: Ginger, Lemon, Cinnamon

 

NOTES ON BREWING

Tumba Village has a bright citric acidity, which can be overpowering if not properly dialed in. A finer grind setting or more aggressive pour on V60/Chemex (as well as a longer steep team on French/Aeropress) should help develop body and the accentuate intrinsic nutty/spicy elements of this coffee while tempering its acid-forward quality.


SUGGESTED BREW SPECS

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FETCO

Brew ratio of 1:16.6
Brew ratio of 1:16.6
Water at 204F
4 minute brew time: 15% prewet

V60

23.5g of medium ground
coffee : 400g water at 205°F
60g bloom for 50 seconds
Total pour time: 2:30
Total brew time: 3:30

CHEMEX

31.5g of medium-coarse ground
coffee : 500g water at 205°F
65g bloom for 50 seconds
Total pour time: 2:35
Total brew time: 3:45

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AEROPRESS

15g of fine ground coffee : 220g water at 205°F
55g bloom for 30 sec
Use paddle to incorporate
at 20 seconds
Dwell time of 1:20 push down
to 1:45


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