Mahembe is a privately owned washing station, owned by Justin Musabyiama who is also growing his own coffee trees. Coffee from Rwanda is usually named after the washing station as the cherries are picked from different lots and mixed at the washing unit.
Justin has his own farm with 8-hectare, and is buying cherries from the surrounding smallholders. This area is not as well known for quality coffees as some other parts of Rwanda but has great altitudes and an increasing number of farmers growing coffee at the higher altitudes.
Nevertheless, this coffee is very unique, with differences from other coffees in Rwanda in general, and with great potential. And its not the first time I have had this wonderful coffee.
Justin has grown up in the local area and after moving away for some time decided to come back home and invest in the community he was from by building a wet mill on his father’s coffee plantation.
Farms are generally very small, families that are having some land with coffee trees and who take care of the plants and pick the cherries themselves. Usually they will also have some subsistence farming, there are occasionally farmers with more land.
||100 % Arabica Red Bourbon
|Roast Master, Quality cupper & Barista
||Søren Stiller Markussen
This coffee is ideal to brew on
Chemex, Hario, Siphon
Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew.
I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
1 step: Prefinfusion
= Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
2 step: Blooming
= this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right?
Ie. 33 g of coffee
= 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.
Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Virsa versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water.
You can find inspiration on Brewmethods.
As a general rule you should dial in your espresso using a scale.
Dialing in your espresso normally takes three shots to warm up the Portafilter. In this process you will also find how well your espresso flow rate is - and what needs to be adjusted.
The sight of the first drop is the first parametre that indicates your flow rate.
I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec.
If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more with the same doze/gram.
||20 g dobb shot
|| 20/40= 0,50%
The dose is calculated using a 20g porta filter
Min dose 19g/Max dose 21 g. pr dobb espresso.