I’ve said before that Rwanda’s one of my favorite origins of beans. This morning, I had my second French Press of Rwanda Gkongoro Nyarusiza from a batch roasted on June 5th. That batch was taken to a nice even Full City, 445F or so, and stopped before any significant 2nd crack, if any at all.
This bean, in the past, has proven to be much more difficult to find the sweet spot than some previous Rwanda beans (like the Women’s Cooperative). This one had frequently come out a bit green or raw. The brew the past two days has been wonderful and rich, a fine coffee. I don’t recall any particular flavor elements, but it was a wonderful cup.
One thing to note regarding the two brews was that Saturday’s was a 44g/32oz FP. Today, it was a 54g/32oz FP. The remainder of beans left after measuring out 44g seems to pilfering an amount to leave behind. So, the overwhelming richness was likely due to both proportion and roast. So, I guess my 44g/32oz water will have to be taken lightly!
Solo Deo Gloria,