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
A juicy and full-bodied expression from Rwanda. Opening with a crisp red currant acidity and sweet red cherries. The finish is refreshing with ruby grapefruit and caramel-like Rooibos tea.
| TASTES LIKE | Red currant, cherry, ruby grapefruit and rooibos tea |
| ROAST | Filter |
SOURCING
Gilbert Gatali is a coffee enthusiast with more than thirteen years of experience in the industry. He owns and operates Intango Washing Station, where farmers bring cherries to hand sort them. They are laid on African beds and further handled to maintain clarity. Finally, they are left to dry for approximately 20 to 30 days until moisture reaches 10 to 12%.
| PRODUCER | Various Smallholders |
| REGION | Western Province, Karongi District, Kibaya Village |
| VARIETAL | Bourbon |
| PROCESS | Natural |
| ALTITUDE | 1500-2000 masl |
ORIGIN
Karongi District, Rwanda
Intango Washing Station is located in the Western Province of Rwanda, near the village of Kibaya, which means 'beginning' or 'a communal sharing space' in the local language, Kinyarwanda. The station acts as a central location where the 835 smallholder farmers, staff and community can gather and collaborate to grow and change their lives positively. Through Roots Origin export company, Intango supports its people. Recently, they have started working with women from the region to sell their coffees as exclusive Lots.
BREW GUIDE
How to get the best tasting cup
| AGE BEST USED | 10-24 days after roast |
| DOSE | 20g |
| WATER AMOUNT | 300g |
| TEMPERATURE | 88-90°C (drop from 90 to 88 if experiencing tannins) |
| BLOOM | 60g (40seconds) |
| BREW DURATION | 2:00-3:00 |
| POURS | 5 pours (all 60g, including bloom) |
| FREEZE DATE | 10-13 days after roast |