Gisanga
- Southern Province, Ruhango, Gisanga washing station, Rwanda
- Natural
- melon, oolong tea, peach, caramel
- 1850 meters
The cup is highly aromatic and elegantly structured. Notes of ripe melon and peach open in the foreground, complemented by the subtle floral-tea elegance of oolong. The acidity is juicy and vibrant, yet finely integrated, offering clear fruit definition. The sweetness recalls caramel — soft and rounded — adding depth to the cup. The body is medium and silky, with exceptional clarity of structure. The finish is long and fruit-caramel driven, with a delicate tea-like dryness that creates an elegant and refined conclusion.
*The price includes VAT. All our coffees are whole beans. Grinding per request.
Specifications
Flavor profile
melon, oolong tea, peach, caramel
Aroma
- Chocolate
- Floral
- Fruity
- Funky
- Spicy
Roast profile
- Light
- Medium
- Dark
Optimal quality
Days 12–64 after roasting
Store coffee in a dry and cool place. For optimal quality, consume within 7 days of opening the bag.
Make coffee at home
Coffee: 18 g
Beverage weight (yield): 42 g
Extraction time: 26–27 seconds
Water temperature: 94 °C
Water TDS: 90 mg/l
Grinding: very fine (approximately 200–300 μm)
PRECAUTION INSTRUCTIONS:
1.) Before starting, clean the filter basket – make sure it is dry and clean.
2.) Drain the remaining water from the machine.
3.) Accurately dose 18 g of freshly ground coffee into the filter basket.
4.) Evenly level the ground coffee and press it down with a tamper to remove all air from the coffee cake.
5.) Insert the portafilter into the machine. Start the extraction immediately, aiming for 26–27 seconds and a yield of 42 g.
Coffee: 18 g
Water: 270 ml at 95°C
Water TDS: 50 mg/l
Grind: 650 μm (sea salt size)
Blooming: 30 seconds
Extraction time: 2 minutes 30 seconds
5-STEP PREPARATION
1. Prepare the filter: Place a paper filter in a V60 dripper and rinse it thoroughly with hot water. This removes any paper taste and warms the container at the same time. Discard the excess water.
2. Add coffee: Pour 18 g of medium ground coffee (sea salt size) into the rinsed filter. Make sure the coffee bed is evenly spread.
3. Blooming – first pour: Start pouring with 50 ml of hot water. Pour slowly, starting in the middle and working your way towards the edge. Wait 30 seconds for the coffee to degas (bloom).
4. Main pour – second pour: At a total time of 30 seconds, slowly add 110 ml of water. Pour in a circular motion, starting in the middle, gradually moving towards the edge and back towards the center. Make sure to evenly moisten the entire coffee bed.
5. Final pour – third pour: At a total time of 90 seconds, add the remaining 110 ml of water. Use the same pouring pattern – starting in the middle and gradually moving the stream towards the edge and back towards the center.
The entire pouring process should be completed in approximately 2 minutes 30 seconds.
TIP
To find the perfect cup for your taste, you can experiment with different variables at home. Do this with only one variable at a time to help you understand how it affects the taste. Record the results to help you find the perfect recipe for your coffee faster.
GRIND SIZE
– A fine grind (smaller particles) will increase extraction time and increase flavor intensity.
– A coarse grind (larger particles) will decrease extraction time and create a lighter, more delicate flavor.
COFFEE : WATER RATIO
– More coffee to the same amount of water will increase flavor intensity.
– Less coffee to the same amount of water will give a more delicate, balanced flavor.
WATER TEMPERATURE
– A higher temperature (94–96°C) will emphasize the sweetness and body of the coffee.
– A lower temperature (90–92°C) will reduce bitterness and give a brighter, more acidic profile.
BLOOMING TIME
– A longer blooming (30–45 seconds) can improve extraction uniformity and highlight complex flavors.
TOTAL EXTRACTION TIME
– Shortening the time (e.g. 2:00 min) will produce a lighter and more juicy coffee.
– Increasing the time (e.g. 3:00 min) will produce a stronger and richer cup.
Kava: 18 g
Voda: 270 ml pri 95°C
TDS vode: 50 mg/l
Mletje: 700 μm
Blooming: 30 sekund
Čas ekstrakcije: 2 minute 45 sekund
Postopek priprave:
1. Izpiranje filtra: Postavite papirni filter v Chemex in ga dobro izperite z vročo vodo (da odstranite okus papirja in predgrejete posodo). Izprano vodo zavrzite.
2. Priprava kave: V filter stresite 18 g kave (velikost kuhinjske soli) ter poravnajte kavno posteljico.
3. Blooming: Nalijte 70 gramov vode enakomerno po površini kave. Ta preliv naj traja 15-20 sekund, nakar pustite kavo do 40 sekund skupnega časa za “blooming”.
4. Glavno prelivanje: Pri času 40 sekund dodajte preostalih 200 gramov vode v dveh delih:
Prvi del 100 gramov vode v krožnih gibih v 15 sekundah prelivanja. Počakajte, da voda skoraj popolnoma odteče.
Drugi del: Dodajte še zadnjih 100 gramov vode z enakim ritmom. Celoten postopek prelivanja naj bo zaključen okoli 2 minuti.
5. Zaključek ekstrakcije: Skupni čas ekstrakcije naj ne presega 3 minut. Po izteku vode naj bo kavna posteljica gladka in poravnana – to je znak enakomerne ekstrakcije.
Nasveti:
• Prelivajte v koncentričnih krogih od sredine navzven.
• Pazite, da ne ostane mleta kava na robu filtra.
• TDS vode: Ciljajte na TDS vode okoli 1,40.
• Kalibracija: Če je čas ekstrakcije predolg, uporabite nekoliko grobo mletje, če pa prekratek, poskusite s finim mletjem.
Coffee: 100 g
Water: 1000 g
Water temperature: 8-12 °C
Extraction time: 8 hours
TDS of water: 90 mg/l
A story about coffee
Gisanga coffee originates from the Mbuye Sector in Ruhango District, Southern Province of Rwanda, where its plantation hills rise between 1,650 and 1,850 meters above sea level along the Congo-Nile Divide — one of the most distinguished terroirs of Rwanda’s central plateau. This high-altitude region, with moderate temperatures averaging 18–20 °C and relatively abundant rainfall, provides ideal natural conditions for cultivating high-quality Arabica. The soils are of volcanic origin, composed of loam and sand, ensuring excellent drainage and mineral richness that contribute to the development of complex flavor profiles.
In this region, 850 smallholder farmers are united under the Koakambu Cooperative. They cultivate coffee on their own plots and deliver carefully hand-harvested cherries. These producers collaborate with Tropic Coffee Ltd, a family-owned processing and export company founded in 2015, which provides technical support, education, and access to international markets.
At the Gisanga Washing Station, farmers deliver meticulously selected ripe cherries, which are processed using advanced methods — including natural and anaerobic fermentations — under precise control to maximize aromatic complexity and ensure clear sensory identity.
This coffee is more than a product; it is the result of collective community effort, where farmers support one another, share knowledge, and build a sustainable future. Through handpicking, respect for traditional practices, and the integration of modern processing techniques, Gisanga stands as an outstanding example of how expertise, passion, and collaboration can produce specialty coffee with a distinctive identity.
