Fugi Ikizere - Brew Chart & Impressions

Coffee coming out of Rwanda have their own vibes, but if you are accustomed to drinking more known African origins like Kenya and Ethiopia, you won't be surprised by how good it taste.

The coffee is silky and sweet like vanilla, and the acidity is all stone fruits. In this case, we all tasted something like a nectarine at the roastery.
The sweetness and acidity is enhanced by some dried fruits like blueberries and apricot.
The is also a very nice sweet almond/hazelnut tone in the finish that makes this coffee very well balanced.

The processing is quite time consuming as the coffee is de-pulped by hands. Since this producing groups share a common thread (all the producers are single mothers who are head of family) they decided to all use this ancestral method and use the time to exchange and bound together.

The fermentation is twofold: first, a dry fermentation that last between 8 and 12 hours, and the tank is then filled with water for another 8 to 12 hours. ONce the mucilage has been detached, it's fermented for an extra 10 hours. This last stage helps for uniformity.

The coffee then needs to dry and the first step will be for 48-72h in complete shade. This gives the coffee a chance to dry slowly at first while the team sorts through defective beans once more.
The coffee is then moved to raised beds where it'll dry for 30 to 40 days.

Method	Dose	Ratio	Time
Espresso	18 g	2.2:1	35-40 sec
Espresso with milk	18g	2:1	36-40 sec
Americano	18 g	2.3:1	30-35 sec
V60/Origami	23 g	16.5:1	3:45-4:15 min
Chemex & Batch Brew	40-60 g	16.5:1	4:00-5:30 min
French Press	18-25 g	16:1	4:00 min steep time