Thousand Hills

Omni / 250g / Whole Beans

€12,00

Thousand Hills

Peach, Cacao Nibs, Boozy

€12,00

Pickup available at Gasfabriek 5

Usually ready in 24 hours

This is our 4th year getting Valentin Kimenyi's coffee, who shares the colourful flavours from Rwanda with his Gasharu Coffee Ireme Anaerobic Natural Red Bourbon from Nyamasheke. This year, the coffee takes a slightly more gentle approach with a soothing Cacao Nibs body layered with a Peach sweetness and a subtle yet present Boozy baddie finish.

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Anaerobic Natural 72 Hrs

Variety - Red Bourbon

Producer - Valentin Kimenyi, Gasharu Coffee

Origin - Macuba Sector, Nyamasheke District, Western Province, Rwanda

Elevation - 1700-2100 MASL

The Ireme (Authentic) experimental lot is inspired by the emotional connection of our family to the coffee community as a whole. Coffee farming, processing, and distribution for consumption have been kept in silos and our family believes that this can change. The idea of this coffee is to provide the most authentic coffee cup of Rwandan coffee to coffee lovers, making the consumer think of the producer as the grower also keeps the buyer in mind when processing the coffee.

Gasharu Coffee's team takes great care to monitor and enhance the fermentation process and duration to achieve the desired complexity and depth that will provide a memorable experience to coffee lovers. At Gasharu Coffee we believe that a cup of authentic coffee can truly connect communities.

As a coffee farming family and member of a coffee community, our hope is that Ireme (Authentic) Coffee will convey our motivation to connect with the consumers and their communities and build meaningful and sustainable relationships between both communities.

Espresso
In: 19.5g
Out: 46g for a double, split to make 2 x ~23g single espressos.
Time: 29-31 seconds
Ratio: 1 - 2.3
Temp: 92-93 Celsius

Milky Espresso
In: 20g
Out: 38g for a double, split to make 2x19g single shots.
Time: 28-30 seconds
Ratio: 1 - 1.9
Temp: 92-93 Celsius

We have a slow & long pre-infusion with a soft pressure profile. If your machine has a short pre-infusion or jumps to 9 bar immediately, reduce these times by 1 or 2 seconds to avoid overextraction.

Pour Over
Coffee Used: 17g
Total Water: 255g
Ratio: 1 - 15
Temp: 93 Celsius

Add ground coffee to a rinsed dripper.
0:00 - 0:15
Add 50 grams of water & stir the bed until all is saturated (total 50).
0:30 - 0:55
Add 100 grams of water & swirl once (total 150g).
1:00 - 1:30
Add 105 grams of water & swirl once (total 255g).

Drawdown Times:
2:00-2:30 flat bottom (Brewista, Orea f.e.)
2:30-3:00 conical (V60, Origami f.e.)