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R w a n d a
F u g i
W a r a k o z e
M u s a z a

Raisin Raw Sugar Jasmine Milk Chocolate

Traditional
Modern



-77 LBS


Moderate
Agtron #71


Diedrich CR-35


Raised-Bed Dried


Coffee Summary


Rwanda


Parainema


N/A



Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

This washed offering from Rwanda is grown on the slopes between the Nyungwe National Forest and the border of Burundi. The excellent washed coffee is a sort of archetype for everything we love about microlots from Rwanda - exuding sweetness and delicate acidities, weaving together to strike both a balanced and intriguing cup experience.

This washed offering from Rwanda is grown on the slopes between the Nyungwe National Forest and the border of Burundi. The excellent washed coffee is a sort of archetype for...

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Origin

Rwandan coffee production has evolved significantly, emerging from colonial coercion to offer truly exceptional coffees. Despite a devastating past, Rwanda has rebuilt, relying on its bright, floral, and citrus-forward coffees....

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Elevation

1900 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results...

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Variety

Parainema

Parainema is a IHCAFE created Sarchimore hybrid which was developed to be leaf rust resistant. This Honduran created variety has ALL the makings of a variety that is more tailored...

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Harvest

Rwanda

The regions of Rwanda, Burundi, and Uganda all share a similar harvest window. The pickings begin around August and extend through October. A few months ahead of most East African...

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Process

Washed

The wet mill is also sometimes referred to as a washing station, indicating a large agrarian facility housing an arsenal of equipment designated for the sorting, de-pulping, fermenting, and drying...

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Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. This has high airflow and yields a longer drying time. Raised-beds are scaffold like structures...

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Roasting

Diedrich CR-35

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target...

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Agtron

Whole Bean Agtron: #71
Roast Level: Moderate

Referring to medium as moderate is an intentional choice to highlight the roasting process, which is also referred to as development. Coffees within the moderate range exhibit notes in line...

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Inventory

-77 LBS

Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere...

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Caffeine

0mg / 12oz

With less than 25mg of caffeine per 12oz cup, these coffees still have full flavor. Whether you are sensitive to or abstain from caffeine, you can enjoy them in the morning, noon, and night.

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Extraction

Filter extraction offers a clean, nuanced flavor with distinct layers, ideal for appreciating subtle notes. Espresso extraction is intense and concentrated, highlighting bold, rich flavors with crema. It's usually suited...

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| 2.1126° S, 29.6200° E | Coffee Export: 24 kT | HARVEST SEASON: September | Avg Elevation: 1500 MASL | Rainfall: 50" | 2.1126° S, 29.6200° E | Coffee Export: 24 kT | HARVEST SEASON: September | Avg Elevation: 1500 MASL | Rainfall: 50" |

T h e S t o r y

We purchased this coffee from our friend Ben at Sun Dog Coffee. We've worked with Ben over the last few years, sourcing microlots from Baho coffee, most of which have been the finest Rwandan coffees we've purchased from year to...

E x t r a c t i o n G u i d e s

 

Overview

Origami & Kalita Wave 185

Coffee: 20g

Water: 300g @ 200°F


Grind
689µm

Grind Calculator →

Recipe

0:00 - Bloom - 50g
0:30 - Center to Spiral Pour - 200g
1:30 - Spiral Pour - 300g
4:00 - Drain by

FEATURED EQUIPMENT

 

Overview

Coffee: 19.5g

Yield: 43g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & Kalita Wave 185

Café: 20g

Agua: 300g @ 93°C


Molido
689µm

Calculador de molido →

Receta

0:00 - Bloom - 50g
0:30 - Center to Spiral Pour - 200g
1:30 - Spiral Pour - 300g
4:00 - Drain by

PRODUCTOS DESTACADOS

 

Resumen

Café: 19.5g

Rendimiento: 43g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

Method: Origami
Coffee: 20g
Ratio: 1:15
Water: 300g @ 200°F
Grind: 689um

Ready to brew?

  • 0:00 Bloom to 50g
  • 0:30 Center to Spiral Pour to 200g
  • 1:30 Spiral Pour to 300g
  • 4:00 Drain by

F i n a n c i a l T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

Green Cost

$5.01

What we paid

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also...

Pay Structure

B

Traceability in Payment

These ratings do not signify the “ethical grade” of a purchased coffee, instead they are created to show data to everyone. These ratings simply signify how much we understand what...

Market Price

$1.65

Commodity price at time of purchase

Since coffee was first sold, producers have sought to increase or maintain the price of their product. In 1988, the first certified Fair Trade coffee was sold in Holland as...

Transportation

$0.24

Import cost

This number represents the cost we incurred while the coffee was moved from the producing country to our roastery in Arkansas. The amount of information we supply here is correlated...

Cup Score

86.5

Objective sensory quality score

As we travel the world and taste coffees, we evaluate all the coffees we taste on a scoresheet developed by coffee professionals around the world. Through this, we can participate...

Lot Size

66LBS

Microlot

Lot size is seemingly straightforward when taken at face value, but it gets more convoluted as you look closely at the vernacular of the specialty coffee industry. Terms such as...

R o a s t P r o f i l e

We roast to tight tolerances, with no more than 1° deviation from target temperatures. During the roast, we keep an especially close eye on rate of rise (RoR)- or the rate at which the bean temperature is increasing. This derevation gives us a much closer look at what's happening to the coffee during development. Below you'll find our most recently roasted batch of Rwanda Fugi Warakoze Musaza.

Roast Date:
Batch:
Technician:
Charge Temp:
Finish Temp:
Duration:
Machine: Diedrich CR-35

RATE OF RISE

BEAN TEMP

Air and Bean Temperature °F

Time in Seconds

Find your roast →

T h i r d - P a r t y T e s t i n g

We believe that quality is more than just flavor— it’s trust, integrity, and a relentless pursuit of excellence. That’s why we take extra steps to ensure that every cup of coffee you brew meets the highest standards of purity and safety.

Mold-Free

Mycotoxins

We recently subjected our coffees to rigorous third-party testing for mold and the mycotoxins they can produce—harmful compounds that may develop when certain molds grow on coffee beans. The results couldn’t be clearer: our coffee is 100% mold-free.

View the Report

Lead-Free

Heavy Metals

We recently subjected our coffees to rigorous third-party testing for heavy metals—including Cadmium, Lead, and Mercury to ensure that every cup meets stringent safety benchmarks. We employ AOAC Method 2015.01, a gold-standard analytical technique in food safety with a detection limit in the parts per billion.

In Process

Our Facility

We adhere to strict food safety standards, including compliance with the Arkansas Department of Health Coffee and Tea Manufacturing Permit, GMP, and our Food Safety Plan. We ensure quality and safety through rigorous sourcing, processing, and sanitation protocols to deliver the highest standard of coffee to our customers.

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In Transport

GrainPro

Hermetic liners protect green coffee during storage and transit by maintaining stable humidity, preventing mold, and preserving flavor. Used inside jute bags, they reduce contamination risk and help maintain quality on the way to our roastery.

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Onyx pays a living wage, and these certifications prove it. Onyx pays a living wage, and these certifications prove it. Onyx pays a living wage, and these certifications prove it.
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