Rwanda Ngororero Natural
Summary
Natural-process coffee from the Ngororero washing station in Rwanda's Western Province, grown by small local farmers from 100% Bourbon arabica at 1,600 meters above sea level. Roasted medium, this single-origin lot offers a full body with notes of sweet nougat, juicy plums, and a funky character. The cherries were sorted and slowly dried on African beds for about four weeks. Intended for modern espresso.
Espresso
Ratio 1:2.5- Coffee in
- 14 g
- Coffee out
- 35 g
- Time
- 20 s
- 1.Weigh freshly ground coffee (example 14g).
- 2.Place coffee into a dry and clean portafilter, distribute evenly, and tamp.
- 3.Flush hot water from the group head before and after extraction, lock in the portafilter, and start extraction.
- 4.Weigh the resulting espresso in the cup; with 14g of coffee and a 1:2.5 brew ratio, the target output should be 35g at 20-25 seconds.
If the espresso extracts too quickly, use a finer grind. If it extracts too slowly, use a coarser grind. There is no universal espresso recipe; change only one variable at a time.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Espresso
- Decaffeinated
- No
- Producer
- Ngororero washing station
- Altitude
- 1600 m.a.s.l
- Variety
- Bourbon
- Notes
- Plum, Nougat, Funky
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The roaster
Goriffee is a specialty coffee roaster in Bratislava, Slovakia, with roots in Rwanda—co-founder Erik first fell for coffee there as a volunteer, and the name f…
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