Espresso Recipe | Rwanda Isimbi


Punchy coffee with juicy acidity, silky body and long finish. Pea, blueberry, apple and chocolate flavors appear with this recipe.

  • In: 19 g
  • Out: 40 g
  • Time: 34 sec aprox.

Recipe designed for double espresso, that also works for milk drinks (150 or 180 ml), giving a creamy and sweet cup, keeping the intensity and shine that characterizes this coffee.

Recipe based on results with la marzocco linea mini and mazzer Kony E grinder.

The Coffee

The Kahawatu Foundation and Rwacof invests in farmer training to help smallholders improving their quality. Once selected by hand, cherries are floated in water to separate those damaged or otherwise low density. The cherry is then wet fermented for 24 hours to remove the remaining mucilage. Once the coffee has been fermented and washed, it is placed on tables where is sun-dried and also sorted by hand to remove those with defects.

Leave us your comments

We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.

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