Sweet Tooth Espresso - Gihombo, Rwanda
Producer: Gihombo Producers
Location: Gihombo, Rwanda
Harvest Season: Summer 2016
Tasting Notes: strawberry jam, fig cookies, blood orange
This coffee hails from the community of Gihombo, located in the southwestern mountains of Rwanda, above Lake Kivu. Bourbón variety coffee cherries are grown on small privately owned farms, and then delivered to nearby receiving points.
From there, the coffees are taken to the Gihombo washing station that is owned and operated by Joseph Mutagoma. Joseph has built up the station over the past several years, using a small Penagos agua- pulper as part of the hybrid washing process.
Once the coffee is depulped and stripped of a minimum of mucilage, it then dry ferments in a tank for 12 hours before being washed and graded in a series of concrete channels. This coffee delivers an interesting combination of florality, sweetness and acidity that we’re very excited about, and makes for an unbelievably rich espresso.
We recommend starting with the following brew parameters:
- Dose: 17-17.5 grams in a "18g" VST or "17g" Strada basket
- Temp: 198-200 degrees at the group
- Time: 29-30 seconds
- Brewing Ratio: 50-60% or about 30-34g of liquid
- Pump Pressure: 8.5-9 Bar or 105-110 psi at the group
- Days Rested: 7-12
Sweet Tooth Espresso
As a roaster that is committed to promoting our producers and bringing them out of anonymity, single origin espresso has always been important to us. The best shots of espresso we've ever had have been single origin--dynamic, sweet, and complex. They are balanced, and good in milk to boot. Throughout the year we will be showcasing eight to twelve single producers in homage to our original Sweet Tooth blend. An anti-blend that explicitly showcased the producers whose coffees comprised it. Sweet Tooth will be a rotating single origin on which we've put our stamp of approval as a great shot of espresso.