Our Next Dispatch is Friday 27/05/2022. Orders close at 10:00pm on 25/05/2022.



ONA Coffee - Rwanda Gitega Hills Washed - Espresso

Regular price $17.00

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All coffee is sold as whole beans. If you would like your coffee ground please leave a note at checkout.

Dispatch Note: ONA Coffee is dispatched directly from their roastery in Canberra within 2-3 business days of your order being placed. 


COFFEE PROFILE

This lovely ripe and juicy Rwandan espresso is full of stone fruit notes like apricot and peach, supported by a fresh orange citric acidity and heavy treacle-like sweetness.

TASTES LIKE Riped apricot, peach, orange and treacle
ROAST Espresso

SOURCING

The areas where the coffee trees are grown have sandy and volcanic soils and are situated at high altitudes in a cool climate, factors that are ideal for the elegant maturation of coffee. The heritage from these surroundings feeds through the earth and into the cherries that provide vibrant coffee profiles. This lot is processed by selecting the high-density cherries to be wet pulped and fermented in concrete tanks for 12 to 18 hours. When the fermentation is complete, the coffee is thoroughly washed in concrete channels to remove any remaining mucilage and laid out to dry on raised beds for about 12-15 days.

PRODUCER Bernard Uwitije
REGION Nyamagabe District
VARIETAL SL28, SL34
PROCESS Washed
ALTITUDE 1700-1900masl

ORIGIN

Nyamagabe District, Rwanda

Bernard Uwitije was born into a coffee producing family, and since he was young, he has cared for coffee farms, helping his parents pick and process cherries at home. His father used to collect coffees throughout their village and sell them for a small profit in the nearby town, Kigali. In 2012, Bernard began his own business in coffee brokerage, and later, he acquired Tapro Coffee Washing Stations, aligning with the country's policy to convert commodity coffee into specialty coffee.

Since, Trapro Coffee has grown in size and success. In the most recent harvest, Bernard bought from nearly 5,000 farmers. His focus is to help them have a better and more sustainable life through coffee production. He provides coffee seedlings and monthly training to help improve their yields and quality. His business delegates 10% of gross profits towards projects like health insurance schemes, agriculture training, small loans and children's school fees. 

He works with all farmers but focuses on women, the disadvantaged, and the youth who could not complete their higher education. In addition, the washing station offers modern equipment and accommodation for key staff members. We are so excited to showcase Bernand's work and commitment to the community.

BREW GUIDE

How to get the best tasting cup

AGE BEST USED 10-25 days after roast
DOSE 20-20.5g (start with 20.3g)
BEVERAGE WEIGHT 39-42g (start with 40g)
EXTRACTION TIME 24-30secs
TEMPERATURE 93.5°C
FREEZE DATE 11-13 days after roast