Origin
Rwanda
Region
Bukure
Crop height
1800 - 2000 m n.p.m.
Botanical variety
Bourbon
Processing
Anaerobic (Natural)
Q score
87
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Speciality Single Origin

Rwanda Nova Lot 16

16

question

Preferred preparation methods

V60
Aeropress

ONE BLACK, THE OTHER WHITE

Because HAYB love to play pianos!

And all this because we ended up with two Rwandans from the same washing station: Nova in Kigali province. Some players would argue if you could find the best notes on black or whites, but we all agree they sound best when played together.

These are the black keys – literally, ladies, this is where BERRIES play! The color is classic, and that goes along with it because this coffee is of natural processing. Everything going on here is according to the art: the fruits laid out for drying, with no pre-processing, are drying on shaded beds, and the washing station workers take care to keep the humidity at the right level during the process. When the whole batch dries evenly, we have singing results – high, fruity sweetness and a dense body. That’s something they don’t play in the washed version!

Choose if you want to play the entire partiture. Overwhelmed? Let them play on their own – solo natural sweetness or bright fruits from the washed variant – they sound good too.

The author of the recipes and stories Dawid Zadara, Head Roaster of HAYB Specialty Coffee Roaster from Warsaw.
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Sensory profile

  • Pineapple
  • Papaya
  • Blueberry

Our coffees from the Speciality Single Origin series are now packaged in accordance with their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Berry 30
Dried fruits 20
Tropical 50
How to prepare coffe?

Rwanda Nova Lot 16

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.