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Rwandaroasted plantation coffee (100% arabica coffee beans)
This coffee comes from the Motherland Farm in the Nyamagabe District. The supreme taste is the result of the volcanic earth and high altitude of the plantation. The coffee is processed in the natural method, meaning whole coffee cherries are dried twice, including the pulp and husks. This lends the coffee a distinctive fruity flavour and full body.
Preparation: grind the coffee to the correct size for the given brewing method. Allow 7 g of ground coffee per 100 ml of water (recommended temperature: 93-94°C). Store in an airtight container in a cool and dry place. Further instructions on preparation are available here: http://www.oxalis.cz/making-coffee
Process: natural; region: Nyamagabe; altitude: 1700 – 2000 m.a.s.l.; farm: Motherland; varietal: Bourbon Jackson. Characteristics: sweet lemon – pecan nut – fine cocoa; with a velvety body and lively acidity.
Rwandaroasted plantation coffee (100% arabica coffee beans)
This coffee comes from the Motherland Farm in the Nyamagabe District. The supreme taste is the result of the volcanic earth and high altitude of the plantation. The coffee is processed in the natural method, meaning whole coffee cherries are dried twice, including the pulp and husks. This lends the coffee a distinctive fruity flavour and full body.
Preparation: grind the coffee to the correct size for the given brewing method. Allow 7 g of ground coffee per 100 ml of water (recommended temperature: 93-94°C). Store in an airtight container in a cool and dry place. Further instructions on preparation are available here: http://www.oxalis.cz/making-coffee
Process: natural; region: Nyamagabe; altitude: 1700 – 2000 m.a.s.l.; farm: Motherland; varietal: Bourbon Jackson. Characteristics: sweet lemon – pecan nut – fine cocoa; with a velvety body and lively acidity.
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