Description
This is the start of a wonderful new relationship with our new friend Francois. Francois Tuyishime has led a hard and inspiring life, starting in the in the western province of Rwanda. His home village is one of the many communities that were ravaged by the Genocide against Tutsi in 1994. At six years old, he survived the Genocide by hiding in the famous Mibirizi Parish in Rusizi.
Coffee business has been part of Tuyishime’s family for over four decades. As a boy, he grew up seeing his father in coffee farms working alongside the farmers providing a sustainable income for his family. He instilled this same drive into his son to not only use coffee for income, but also as a tool to build and support communities. Through this initiative started by his father’s ambition, a portion of Yego’s (Francois importing business) income goes to providing lunches and school fees in the villages where coffee farmers live.
The Busanze washing station is located on the edge of the Nyungwe forest, the canopy creates shade for the coffee trees to grow, which helps with the density and moisture of the coffee cherry. The Nyaruguru district is known as the home of the most resilient people in the nation. After the genocide against the Tutsi, Nyaruguru is now a beacon of unity and reconciliation.
This coffee went through the standard washed process, after the cherries are picked, they get depulped and put into tanks for 16-25 hours to ferment. Once the fermentation period is done, the coffee gets put onto drying tables under shade and gets sorted. After sorting, the coffee gets moved to raised beds in direct sunlight to dry for an average of 21 days. When coffee reaches an acceptable moisture content its taken to the dry mill where they remove the parchment and then electronic, density and screen size sort the green coffee.
Farm: Busanze
Producer: Small Scale Farmers
Region: Nyaruguru District
Country: Rwanda
Altitude: 2100 meters
Process: Washed
Varietal: Bourbon
Taste: Gooseberry, red currant, grapefruit, black tea, brown sugar
Aromatics: Grapefruit, zest, brown sugar
Acidity: High/Juicy
Sweetness: Medium/Sugary
- Cherry compote on vanilla bean ice cream
- Elderberry tonic
- A walk through a citrus orchard
Recommended Brewing Methods:
Hario V60
20g in, 320g out
2:35 – 2:55 minutes
205 f temperature
Medium grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 220 grams, starting at 30 seconds and ending your pour at 50 seconds (8.5 gram per second pour rate)
Let drain until 1:25
Third pour
1:25 – 1:40
Pour from 220 grams to 320 grams, starting at 1:25 and ending your pour at 1:40 (6.6 gram per second pour rate)
Let drain completely
Final time
Drain should end between 2:35 – 2:55 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 47g out (22 gram basket)
25-28 seconds
200 f temperature
Espresso grind
Flavor
Pulling this on espresso amplified the brown sugary notes in the hot cup, and was reminiscent of brown sugar cookies. As it cools, the brown sugar subsided, and vibrant citrus and tropical notes become the star of the show, and when it finally reaches room temperature it is almost tastes almost identical to a sugared ruby red grapefruit.
