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Rwanda Sake Farm
56,00 zł
In stock
- Tasting notes: blueberry, milk chocolate, orange peel
- Species: 100% Arabica
- Origin: Rwanda, Ngoma District, Eastern Province
- Producer: Sake Farm
- Variety: Bourbon
- Process: washed
- Altitude: 1,450-2,000 m a.s.l.
- Roast: light, for pour-over, AeroPress and filter machines
Roast date: 27 Aug 2026
Rwanda Sake Farm is a coffee that shows from the first sip what a well-roasted specialty coffee for filter is like: clean, juicy and very easy to enjoy. It comes from the Ngoma region in eastern Rwanda, from a farm run by women, where coffee is not only a product but also real support for the local community.
Rwanda Sake Farm: flavour profile
In the cup you get a coffee that is distinct but not overdone. Blueberry leads, with milk chocolate and a light touch of orange peel that adds freshness. Everything is well balanced: the acidity is pleasant and fruity, and the body smooth and calm. It is a profile that makes the coffee go down effortlessly.
Rwanda Sake Farm: origin and quality
The beans are 100% Arabica (Bourbon), grown at around 1,450-2,000 m a.s.l., which gives more complex flavour and a cleaner cup. The farm itself covers about 30 hectares and works with thousands of local farmers, and the whole project focuses on strengthening the role of women in the coffee sector.
Rwanda Sake Farm: which brew methods?
This is a light roast, so it shows best in pour-over methods. A dripper, Chemex or filter coffee machine brings out its clarity and fruity character without unnecessary heaviness. It also works in an AeroPress or French press if you like fuller body.
Who is Rwanda Sake Farm for?
If you are looking for a coffee that is not bitter, not heavy and simply tastes good every day, this is a very safe choice. It has specialty character but does not require you to “analyse the cup”: you just drink it and come back for more.
OUR HEAD BARISTA’S RECIPE (KALITA WAVE 155 DRIPPER)
| Coffee (g) | 18 g |
|---|---|
| Water (ml) | 300 ml |
| Water temperature (°C) | 92°C |
| Grind (Comandante) | 25-26 clicks, medium (like grains of fine sugar) |
| Brew time (min:s) | 2:20-2:50 |
Method
- Get your brewing vessel (server or jug), scale, paper filter and Kalita Wave 155 dripper ready.
- Grind 18 g of coffee.
- Put the coffee in the dripper and level it gently.
- Pour water over the coffee 4 times, in even circular motions.
- Start the timer with the first pour.
| Timer (*time to stop pouring) |
Water to pour (g) | Total water poured (g) |
|---|---|---|
| 0:00 (*15) | 50 | 50 |
| 0:30 (*50) | 100 | 150 |
| 1:05 (*1:20) | 75 | 225 |
| 1:45 (*1:55) | 75 | 300 |
To finish: once the water has drained through the coffee,
remove the dripper, stir the brew and enjoy your coffee.
| WAGA | 250 g |
|---|---|
| Nuty smakowe | Jagody, Milk chocolate, Orange peel |
| STOPIEŃ MIELENIA | ziarnista (bez mielenia), do ekspresu kolbowego, do kawiarki, do drippera, do Chemeksa, do Aeropressu, do French Pressa |
| ARABICA/ROBUSTA | 100% Arabica |
| OBRÓBKA | Washed |
| POCHODZENIE | Rwanda |
| STOPIEŃ PALENIA ZIAREN | Light |
| PRZEZNACZENIE | Filter (pour-over and batch brew) |
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