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Fruity Bonbon - 200g
Delight your senses with Fruity Bonbon, a vibrant blend of 55% Ethiopia Washed, 25% Ethiopia Natural, and 20% Colombia Washed beans. This coffee offers a bright and juicy flavor profile, featuring notes of stone fruit, citrus, honey, and a lively, refreshing finish.
- Type: Roasted coffee beans
- Weight: 200g
- Flavor Profile: Stone fruit, citrus, honey, and juicy acidity
- Manufacturer: MOMOS Coffee
Carefully roasted to bring out the natural sweetness and complexity of each origin, this blend is perfect for those who love a fruity and dynamic cup of coffee.
Farm:ย Los Patios
Region:ย Gigante, Huila
Variety:ย Castillo
Process:ย Honey/Red Fruits Co-fermented
Altitude:ย 1600 - 1900ย masl
Harvested:ย 2024
ย
CUPPING NOTES:ย Vanilla, coconut, strawberry. Super creamy, sweet, and complex.
Scarlet Extreme is crafted at Los Patios, Coffee Questโs processing headquarters in the vibrant coffee-growing region of Gigante, Huila. Born from the Research & Development teamโs dedication to pushing the boundaries of coffee processing, Scarlet Extreme takes the familiar Castillo variety and transforms it with a unique co-fermentation process, blending tradition with a bold, creative touch.ย
ย
The journey begins with local producers from small farms nestled between 1,600 and 1,900 meters above sea level. After a careful 12-hour aerobic fermentation in cherry on their farms, the de-pulped coffee makes its way to Los Patios. Here, the R&D team steps in, adding a custom red fruit concentrate and a proprietary solution that unlocks new flavor potentials. This fermentation and absorption phase lasts for two days, after which the coffee is drained and set to dry for 12 to 16 days. Throughout the drying process, the beans are carefully rotated and monitored to ensure even drying, enhancing the consistency and quality of each batch.
ย
Scarlet Extreme isnโt just a coffee โ itโs an exploration of whatโs possible when innovation meets tradition, crafted to reflect the hard work and creativity that go into every step of the process.
**Pirates of Coffee โ RED VELVET
๐ช๐น Ethiopia Blend โ A Luxurious, Dessert-Like Coffee Experience**
Red Velvet is a decadent Ethiopian blend crafted to deliver a rich, velvety, and dessert-inspired profile in every cup. With its smooth cocoa depth, creamy sweetness, and bright berry tones, this blend embodies everything we love about Ethiopian coffeeโelegant, sweet, and unapologetically flavorful.
Expect a balanced, silky cup that feels like a slice of red velvet cake transformed into coffee.
๐ฟ Origin: Ethiopia โ Blend (Multiple Regions)
๐ฌ Process: Natural / Washed Blend (depending on batch)
๐ซ Variety: Ethiopian Heirloom
๐ฐ Flavor Notes: Red berries, cocoa frosting, vanilla cream, jammy sweetness, soft florals
๐ Cup Score: [Insert if known]
โก Brew Method: Filter & Espresso
What Makes It Special?
๐ดโ ๏ธ Crafted by Pirates of Coffee
Red Velvet showcases Pirates of Coffeeโs skill in blending Ethiopian coffees to create a cup that is sweet, smooth, and irresistibly layered. The blend brings together high-altitude heirloom varieties known for their clarity, florals, and berry-driven sweetness.
๐ฐ A Dessert-Like Ethiopian Experience
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Jammy red berry sweetness reminiscent of raspberry filling
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Cocoa and vanilla cream tones for a smooth, cake-like body
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Soft florals for lifted aromatics
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A velvety, syrupy texture that lingers
๐ Purposeful Processing for Maximum Sweetness
Whether washed or naturally processed components are used, each coffee in the blend contributes to a profile thatโs both bold and balancedโbright Ethiopian fruit character wrapped in creamy sweetness.
๐ฅ Roasted for Versatility
This Red Velvet Ethiopia Blend is crafted to shine across multiple brew methods:
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Filter: Silky, sweet, vibrant
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Espresso: Creamy texture with candy-like berry sweetness
Transparency Report
๐ Origin: Ethiopia โ Multi-Regional Blend
๐ฑ Variety: Ethiopian Heirloom
๐๏ธ Altitude: 1,900โ2,200 masl
๐ฅ Roast Profile: Medium / Medium-Light
๐ฐ Format: Whole Bean
๐
Harvest: Latest seasonal selection
Brewing Recommendation
โ Filter: Expect a velvety, berry-sweet, cake-like cup with a creamy cocoa finish.
โก Espresso: Dense, sweet, and luxuriousโideal for straight shots or milk drinks.
๐ธ Product image is illustrative; every batch carries the Pirateโs love for dessert-like Ethiopian flavors.
A silky, indulgent, berry-sweet Ethiopian blendโRed Velvet delivers pure dessert energy in your cup. ๐ฐโ๐ดโ ๏ธ
ASH โ Ethiopia โ Hambela (Washed)
Premium Specialty Coffee Description
Origin: Ethiopia
Region: Guji โ Hambela
Altitude: 1,900โ2,200 MASL
Variety: Heirloom Ethiopian Varieties
Process: Washed
Roast Level: LightโMedium (ideal for filter clarity)
Format: Whole Beans / Drip Bags (depending on product)
Flavor Profile:
ASH โ Ethiopia Hambela (Washed) offers a clean, bright, and floral Ethiopian cup, celebrated for its elegant acidity and tea-like smoothness. The washed processing preserves clarity and highlights delicate, refreshing flavorsโperfect for lovers of classic Ethiopian profiles.
Tasting Notes:
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Jasmine & White Floral โ fragrant and elegant
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Lemon Citrus โ bright, sparkling acidity
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Sweet Peach โ gentle natural sweetness
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Black Tea โ smooth, clean finish
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Honey โ soft sweetness in the aftertaste
Aroma:
Floral, citrusy, and sweetโlike fresh jasmine with hints of lemon zest.
Mouthfeel:
Light, silky body with a crisp, refreshing finish and excellent clarity.
Why Youโll Love It:
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Classic Ethiopian washed profile with high clarity & floral brightness
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Perfect for filter brewing (V60, Kalita, Chemex, Drip Bags)
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Tea-like, smooth, and refreshing
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Ideal for customers who love clean, elegant coffees
Brewing Recommendations:
โ V60 / Kalita
โ Chemex
โ Drip Bags
โ Aeropress (for a brighter cup)
ASH โ Grapes (Drip Bags)
Premium Coffee Description
Origin: Colombia
Process: Flavored / Infusion Style
Roast Level: MediumโLight
Format: Individually Sealed Drip Bags
Flavor Profile:
ASH โ Grapes delivers a vibrant, fruity, and aromatic cup inspired by the sweetness of fresh, ripe grapes. The infusion enhances the natural brightness of Colombian coffee, creating a cup that is juicy, lively, and elegantly sweet, perfect for those who enjoy modern, fruit-forward coffee experiences.
Tasting Notes:
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Red Grape โ juicy, sweet, and vibrant
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Berry Sweetness โ soft, natural sugar tone
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Green Apple Acidity โ crisp and refreshing
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Floral Aroma โ light, elegant fragrance
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Smooth Finish โ clean and balanced
Aroma:
A fragrant blend of sweet grapes with gentle floral and berry-like notes.
Mouthfeel:
Light to medium body, bright acidity, smooth and juicy finish.
Why Youโll Love It:
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A lively, fruity profile inspired by fresh grapes
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Excellent for hot or iced drip brewing
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Convenient and consistent with every sachet
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Perfect for coffee lovers who enjoy sweet, juicy, modern flavors
Brewing Recommendation:
โ Hot Drip
โ Flash Brew over Ice
โ Ideal for refreshing, fruity-style coffee drinks
Honduras โ Finca El Pera
Cup Notes: Caramel, Hazelnut, Black Tea, Cacao, Red Apple
From the lush hills of Honduras comes Finca El Pera, a washed Pacas coffee that delights the senses with its clean, vibrant character. Each cup opens with bright, juicy acidity, layered with smooth caramel sweetness and subtle notes of hazelnut, black tea, cacao, and red apple. Balanced and versatile, itโs a coffee that shines whether brewed as a rich espresso or a delicate filter, offering a lingering, satisfying finish that keeps you coming back for more.
Brewing Suggestions: Ideal for espresso and filter.
Pirates of Coffee โ MUNCHIE ESPRESSO
Colombia Anaerobic Honey
Origin: Risaralda, Santa Rosa de Cabal, Colombia
Farm: La Riviera Farm
Producers: Julio Cรฉsar Madrid & Andrรฉs Julio Quiceno
Varietal: Castillo
Altitude: 1,700 masl
Process: Anaerobic Honey
Roast: Espresso
Cup Score: 88.50 โ
Tasting Notes:
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Chocolate Fudge
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Pineapple
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Coconut
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Strawberry Cheesecake
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Cacao Buttercream
Profile:
MUNCHIE Espresso showcases the artistry of Julio Cรฉsar Madrid and Andrรฉs Julio Quiceno at La Riviera Farm. With years of experience perfecting their craft, they consistently produce coffees that are both expressive and balanced. This lot bursts with tropical brightness and rich chocolate tones, finishing with creamy dessert-like layers that make every shot unforgettable.
Fatherโs Coffee โ Rwanda โ Tumba ๐๐ท๐ผ (Filter Roast)
A Vibrant, Red-Fruit-Driven Natural from the Hills of Rwanda
Bursting with ripe berries and silky sweetness, Tumba is a naturally processed Rwandan gem grown at high altitudes in the Gakenke District. This filter roast brings forward juicy red fruit, floral complexity, and a smooth finish โ a beautiful example of Rwandaโs growing reputation for exceptional naturals.
๐ฟ Origin: Rwanda
๐ Region: Gakenke District, Tumba Hill
๐ฌ Process: Natural
๐ซ Variety: Red Bourbon
โ Flavor Notes: Strawberry, hibiscus, red grape, honey
๐ Roast Level: Light (Filter Optimized)
๐ Brew Method: Best for Pour Over, Batch Brew, AeroPress
What Makes It Special?
๐ High-Elevation Natural with Clarity
Hand-picked Bourbon cherries are dried whole under the sun, giving this coffee its berry-rich profile and floral vibrance, while maintaining structure and balance from Rwandaโs cool climate and meticulous processing.
โจ Crafted for Fruit-Forward Filter Brewing
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Intense red fruit and juicy structure
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Floral lift with clean, sweet finish
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Bright but balanced โ a modern natural done right
Transparency Report
๐ Single Origin: Rwanda โ Tumba, Gakenke
๐ฑ Process: Natural
๐ฅ Roast Profile: Light Filter Roast
๐ฐ Format: Whole Bean
Brewing Recommendation
โ Pour Over (V60 / Origami): Unleashes juicy berries and floral tones
๐ซ Batch Brew: Bright and balanced with lasting sweetness
๐ AeroPress: Bold, jammy, and clean โ a short, sweet fruit bomb
๐ธ Product photo is illustrative โ each brew captures Rwandaโs fruity finesse.
Tumba (Filter) is for natural-process lovers, berry chasers, and anyone looking for a vibrant, sweet, and beautifully clean filter cup. ๐๐ท๐บโ๐ท๐ผ
ย
๐ฑ Origin & Farm
Grown in the fertile highlands of Costa Rica, this lot reflects the countryโs heritage of sustainable, high-quality coffee production. Cultivated at elevations between 1,400 and 1,800 meters above sea level, the farm balances traditional agriculture with modern ecological practices. With extensive native forest preservation and biodiversity corridors, the environment is protected while yielding exceptional coffees.
The producers emphasize soil regeneration, water conservation, and minimal chemical useโcreating a resilient farming model rooted in both quality and environmental care.
๐พ Varietal & Processing
Featuring a high-performing heirloom or hybrid variety (often Caturra, Catuai, or SL28), this coffee is fully washed using Costa Ricaโs signature clean water systems. The mucilage is thoroughly removed before drying, resulting in a cup with high clarity and defined character. The careful fermentation and drying processes enhance complexity while preserving balance.
๐ฝ๏ธ Tasting Profile & Cup Notes
A bright and structured cup with layers of citrus, red fruits, and delicate florals. Expect notes of mandarin orange, raspberry, and cane sugar, supported by a crisp acidity and silky mouthfeel. Hints of jasmine and cocoa add finesse, while a clean finish leaves a sweet and refreshing aftertaste. A well-rounded profile thatโs both vibrant and elegant.
๐ฏ Roasting & Brewing
Roasted with a focus on sweetness and clarity, typically using a light to light-medium profile with a controlled development time to enhance complexity and mouthfeel.
Recommended V60 Recipe:
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Dose: 15g
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Water: 240g at 91ยฐC
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Brew time: 2:30โ3:00
Also performs beautifully in flat-bed or immersion brewers with minor adjustments to grind and flow.
๐ Sustainability & Legacy
Costa Rica is a global leader in sustainable coffee production, and this farm exemplifies that legacy. From reforestation and shade-grown cultivation to eco-milling and renewable energy use, every step is designed to minimize environmental impact and uplift farming communities. Programs for education, health, and fair trade contribute to a holistic vision of sustainability that benefits both people and the planet.
In a Cup
Balanced, expressive, and environmentally conscious. This cup shines with vibrant fruit notes, floral undertones, and a clean, lasting sweetness. Itโs a coffee that not only delivers exceptional flavorโbut also represents a future-focused approach to agriculture and quality.
๐ฟ Regessa โ Ethiopia โ Natural Krume 74158
Origin:
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Producer: Regessa Estate
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Region: West Guji, Oromia, Ethiopia
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Altitude: 2000โ2200m
Varietal:
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Ethiopian Landrace 74158 (selected for exceptional cup quality)
Processing Method:
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Natural (Sun-dried on raised African beds for vibrant fruit expression)
Sustainability Commitment:
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Traditional organic farming methods
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Focused on community development and environmental preservation
Flavor Profile:
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Lush and fruit-forward with blueberry, strawberry jam, and florals
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Silky mouthfeel, vibrant acidity, long fruity finish
Roast Level:
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Light Roast (to highlight the natural process fruitiness and varietal character)
Perfect For:
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Pour-over, natural espresso shots, or fruity cold brews
Fun Fact:
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Krume (meaning "crumb" in Amharic) refers to small, tightly-packed fruits โ representing the dense flavor packed into this cup!
Ethiopia โ Kokeb Siwani, Crop 23/24
Introduction
Step into the world of Ethiopia Kokeb Siwani, a natural-processed gem from the latest harvest. This coffee is a true sensory experience, offering a harmonious balance of floral, fruity, and tea-like notes. Every sip unveils a delicate yet complex flavor profile, making it a standout choice for those who appreciate clean, elegant, and expressive coffees.
Coffee Profile
- Producer: Kokeb Siwani
- Country: Ethiopia
- Region: TBA (Exact Region Pending)
- Altitude: TBA
- Variety: Ethiopian Heirloom
- Process: Natural
- Roast Profile: Light to medium, highlighting the clarity of fruit and floral notes
- Packaging: Box + Vacuum pack
Flavor Notes
- Primary Flavors: Lavender, Peach, Black Tea, Cherry
- Aroma: Floral and fruity, with hints of sweet spice
- Taste: A delicate lavender floral tone, followed by juicy peach and ripe cherry, rounded out with a refined black tea finish
- Body & Finish: Light to medium body with a smooth, tea-like mouthfeel and a clean, lingering finish
Brewing Recommendations
V60 (Conical Brewer):
- Coffee: 17g
- Grind Size: Medium-fine
- Water: 250g at 94ยฐC
- Filter: Cafec Abaca+
- Brew Time: 2:20 minutes
Flat-Bottom Brewer (e.g., Kalita or Stagg X):
- Coffee: 17g
- Grind Size: Medium
- Water: 250g at 94ยฐC
- Filter: Stagg [X] Fellow
- Brew Time: 2:15 minutes
Why Choose Ethiopia Kokeb Siwani, Crop 23/24?
This natural Ethiopian coffee is an exquisite representation of its origin, offering vibrant florals, juicy stone fruit sweetness, and a refined tea-like elegance. Its clean and well-balanced cup makes it an ideal choice for both espresso and filter brewing, ensuring a versatile and memorable coffee experience.
THEย STORY BEHIND
We are delighted and proud to present you our new exquisite and unique signature lot - Kokeb Siwani, that will be, together with the Mzungu Project, the recurring feature of our offering.
Kokeb Siwani is Amharic for Stellar Swan. This name has been chosen by Rubens to reflect the two key features of this lot. First such feature is the origin - Ethiopia, the birthplace of Coffea arabica and, to this day, the home to some of the most outstanding coffee lots in the world. โStellarโ is the homage both to the star on Ethiopian national flag and a fitting description of many Ethiopian coffees. The swan is the symbol of Gardelli Specialty Coffees, the guarantee of quality and care and the expression of elegance we seek to bring in each cup.
Our aim with Kokeb Siwani is to bring to you the signature flavour profile of a classic natural Ethiopian coffee, with its fruity sweetness, crisp acidity, elegant flavours, and a clean finish. Over the years, natural Ethiopian lots from various producers have been a cornerstone of GSC's offerings. However, Rubens has noticed that finding lots of exceptional quality, processed using the classic natural method, has become increasingly challenging. As a result, he has made it his mission to seek out and deliver to you the best such lots he can find through collaboration with trusted producers and exporters, while also providing the comfort of a familiar, cherished taste, no matter what it takes.
The main reasons for the difficulty Rubens has encountered in sourcing classic dry-processed lots from Ethiopia are not related to natural causes - rather, they are to be sought in the trends in the specialty coffee market. Namely, anaerobic processing has been increasingly popular in the recent years. We surely love a cup of quality anaerobic, enjoyable in its extravagance. At the same time, Rubens believes this processing method has a downside of rendering a fairly standardised cup profile that obscures the origin of the beans, the varietal and terroir. In a quest to recover the appreciation for unique terroirs and for the age-old tradition of natural processing, we introduce this Signature Lot.
This yearโs lot comes fromย Worka Wuri wetmill in Yirgacheffe. The mill processes cherries from around 650 local smallholder farmers who cultivate at elevations up to 2,100 masl. Worka Wuri has established itself a reputation for excellence, consistently producing some of the highest scoring Ethiopian coffees each season.
Worka Wuri washing station is located near the town of Gedeb, Gedeo zone, in Southern Ethiopia.
Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.
THEย VARIETY
Ethiopian heirlooms, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasnโt been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name "Ethiopian Heirloom" exists as a catch-all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery and an interesting mystery as each village or town could potentially have a different varietal which could carry very unique properties.
The local indigenous โheir-loomโ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.
THE FERMENTATION PROCESS
Shade grown, ripe cherries are delivered to the mill for careful sorting, where only the ripest cherries are selected.
The cherries are dried in the sun on raised African beds for approximately 12-15 days. In the daytime they are raked and turned periodically to ensure a consistent drying process. During the day, the cherries are covered between 12pm and 3pm to protect them from sun damage and at night โ from rainfall and moisture.
Once the coffee has dried to the right level, it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.
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Gardelli โ Gikomero (Rwanda)
Introduction
Introducing Gikomero, a standout single-origin coffee from Rwanda, brought to you by Gardelli Specialty Coffees. Grown in the renowned Gikomero washing station in the Kigali region, this coffee offers a perfect balance of bright acidity, complex fruit notes, and floral undertones. It showcases the best of Rwandan terroir, making it an ideal choice for coffee lovers who appreciate vibrant, refined flavors with great clarity.
Coffee Profile
- Producer: Gikomero Cooperative
- Country: Rwanda
- Region: Kigali
- Altitude: 1600โ2000 masl
- Varieties: Bourbon, Jackson, and SL28
- Process: Washed
- Roast Profile: Light to medium roast, designed to enhance the clarity, acidity, and complexity of the coffee
- Net Weight: 250g
- Packaging: Box + Vacuum pack
- Roasted On: Customised solid-drum roaster
Flavor Notes
- Primary Flavors: Blackberry, Peach, Lemon, Jasmine, Honey
- Aroma: Floral with a hint of fruitiness and a touch of sweet honey
- Taste: Lively, bright acidity with prominent blackberry and peach notes, balanced by a smooth honey sweetness and a jasmine floral finish
- Body & Finish: Light to medium body with a silky mouthfeel, offering a clean, crisp finish
Brewing Recommendations
V60 (Conical Brewer):
- Coffee: 17g
- Grind Size: Medium
- Water: 250g (40 TDS) at 94ยฐC
- Filter: Cafec Abaca+
- Brew Time: 2:30 minutes
- Brew Strength: 1.48 TDS
Flat-Bottom Brewer (e.g., Kalita or Stagg X):
- Coffee: 17g
- Grind Size: Medium
- Water: 250g (40 TDS) at 94ยฐC
- Filter: Stagg [X] Fellow
- Brew Time: 2:20 minutes
- Brew Strength: 1.50 TDS
Why Choose Gardelli โ Gikomero (Rwanda)?
Gikomero is an outstanding coffee that offers an elegant and complex cup with a lively acidity and a rich, fruity profile. The combination of blackberry, peach, and jasmine creates a dynamic and refined experience, while the honey sweetness rounds out the flavors, making it perfect for both filter brewing and espresso.
THEย STORY BEHIND
The Gikomero Washing Station was established in 2010 and became part of RTCโs supply chain (Rwanda Trading Company) in 2011
Located at an altitude of approximately 1600 masl, the washing station was purchased by RTC in 2012. As part of its efforts to support farmers in the rural areas of Kigali, RTC provides growers at Gikomero with direct access to a comprehensive agronomy training programme, which, in addition to good agricultural practices, includes financial literacy and record-keeping training.ย
Moreover, farmer groups are granted direct access to financing for agricultural inputs, school fee loans, and other incentives, fostering successful farming businesses and improving family well-being. Over the past three years, the washing station has distributed more than 200,000 coffee seedlings to local farmers, contributing to the rejuvenation of the supply chain. As these newly planted trees start producing, Gikomero expects an increase in coffee production in the coming years.
THEย VARIETY
RED BOURBON
Red Bourbon is a variety native to East Africa, specifically to Ethiopia. It gets its name from the Bourbon island, now known as Rรฉunion, where it was subsequently cultivated. However, its genetic origin can be traced back to Ethiopian coffee varieties. From Rรฉunion, it was exported to other regions worldwide, including Latin America and other coffee-producing areas.
The name "Red Bourbon" originates from the bright red colour of the cherries, which sets it apart from other varieties. Its flavour profile is characterised by a harmonious combination of fruity notes, often reminiscent of berries, and a delicate floral aroma. It is also known for its bright acidity.
Typically cultivated at elevations ranging from 1,100 to 2,000 masl, this variety thrives in high-altitude regions where it develops its distinctive flavours.
THE FERMENTATION PROCESS
The harvested coffee is delivered to the station, where the cherries undergo a floating process to remove less dense fruits. They are then pulped using a three-disc Pinhalense pulper, before undergoing dry fermentation in tiled tanks overnight.
Following this stage, the coffee passes through grading channels, where it is thoroughly washed before being transferred to raised beds for the drying process, which lasts between 11 and 14 days.
The result is a coffee of exceptional quality, produced from the Red Bourbon variety, cultivated with great care and processed using methods that prioritise both quality and sustainability.
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