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Rock Roasters Rwanda Kageyo 250g coffee bag

Rwanda Kageyo bag held up next to dahlias

Roasted Fresh to Order Rock Roasters Rwanda Kageyo 250g coffee bag

Rwanda Kageyo

Rwanda

Strawberry laces and dark chocolate. A naturally processed Rwandan coffee that's at its best as a filter.

Grind — Wholebean

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Size

Grind

Clear

Tasting notes

Strawberry Laces Dark Chocolate

ProcessNatural

Region

Best for

Speciality coffee

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Collection or local delivery

Roasted fresh to order

Flavour profile · What your palate will find

Tasting notes

Strawberry laces and bittersweet dark chocolate, with a little spice.

Strawberry Laces Primary note

Soft red-fruit sweetness with a gentle tartness.

Dark Chocolate Secondary note

Deeper, drier cocoa with a slight bitterness on the tail.

Cup characteristics

Body

Acidity

Sweetness

Intensity

Rwanda

Where it comes from

Kageyo

Rwanda

This coffee comes from Kageyo in Rwanda and is naturally processed. We're still gathering details on the producers and will add them here.

ProcessNatural

Espresso parameters

Dose18g / 36gin / out

Yield time25–30sseconds

Temperature92–94°C°C

Ratio1:2brew ratio

Best as a filter, ideally a V60, though it works in any brewer.

Step by step

Grind fresh. Set your grinder to fine and dial in until the shot runs in 25–30 seconds.

Dose and distribute. Weigh your dose, distribute evenly, then tamp with consistent level pressure.

Pull the shot. Start your timer. Adjust grind coarser if too slow, finer if too fast.

Taste and adjust. Sour = grind finer. Bitter = grind coarser.

AeroPress parameters

Coffee17gmedium-fine

Water220mlfiltered

Temperature85–90°C°C

Press time~1 mintotal steep

Inverted method recommended. Stir twice before pressing for even extraction.

Step by step

Assemble inverted with plunger at position 4. Add coffee.

Add water, stir 10 seconds, then place filter cap on top.

Steep 60 seconds, flip onto cup, press slowly over 30 seconds.

Stop before the hiss. Dilute with water to taste.

Cafetière parameters

Coffee65gper litre

GrindCoarsechunky, even

Temperature94–96°C°C

Steep4 minbefore plunging

Stop pressing with 1cm to spare and pour immediately to avoid over-extraction.

Step by step

Pre-heat with hot water, discard, then add coarsely ground coffee.

Add water just off the boil, saturate all grounds. Stir once.

Place lid (plunger up) and steep for 4 minutes.

Press slowly and pour immediately.

Filter AeroPress Cafetière

About this coffee

Rwanda Kageyo

What it tastes like

Strawberry laces, bittersweet dark chocolate and a little spice. Bright and fruity, but still smooth.

Why we bought it

Because of the strawberry laces. That's not a typo. Taste it and you'll see.

Who grew it

It's from Kageyo in Rwanda. We're still gathering details on the producers and will add them here.

How it was processed

Natural. The coffee dries inside the whole cherry before the fruit is taken off, which is where a lot of that fruitiness comes from.

How to brew it

Filter, ideally a V60 or similar. It works in any brewer, but that's where it shines.

Rwanda Kageyo

Tasting notes

Kageyo

How to brewthis coffee

Rwanda Kageyo

What it tastes like

Why we bought it

Who grew it

How it was processed

How to brew it

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