1 3

Rwanda Coffee Beans - Isimbi fully Washed : Isimbi blend takes its name from the Kinyarwanda word for the white top of a volcano, symbolizing purity. Selected by a dedicated QC team in Rwanda, this clean and consistent blend offers an 84+ cup score, ideal for blends, filter, or espresso. With vertical integration and whole harvest sourcing, equitable prices for producers are ensured. The cherries undergo floating, pulping, wet fermentation, and soaking to enhance quality and shelf life, resulting in a balanced and accessible coffee experience for roasters.

Rwanda Isimbi fully Washed

Rwanda Isimbi fully Washed

AED 68.00
AED 68.00
Sale Sold out
Taxes included. Shipping calculated at checkout.

Rwanda Coffee Beans - Isimbi fully Washed : Isimbi blend takes its name from the Kinyarwanda word for the white top of a volcano, symbolizing purity. Selected by a dedicated QC team in Rwanda, this clean and consistent blend offers an 84+ cup score, ideal for blends, filter, or espresso. With vertical integration and whole harvest sourcing, equitable prices for producers are ensured. The cherries undergo floating, pulping, wet fermentation, and soaking to enhance quality and shelf life, resulting in a balanced and accessible coffee experience for roasters.

Flavor NOTES:

Floral, Honey, Golden Raisins

Acidity
Body
Sweetness
Origin
Rwanda
PROCESS
Fully washed
VARIETY
Bourbon
PRODUCER
Smallholder farmers working w/ RWACOF
ROAST PROFILE OMNI
SIZE
GRIND SIZE
View full details

Blacksmith's Brew Guides

What You'll Need

Blacksmith Coffee

19 g (finely ground)

Filtered Water

250 ml at 92°C

How to Brew

Purge & Prep

  • Purge the group head to stabilize temperature.
  • Wipe and dry the portafilter.

Grind & Dose

  • Pour 30–40g of water evenly over the grounds.
  • Let it sit for 30 seconds.
  • This releases trapped gases for better extraction.

Distribute

  • Slowly pour in circles up to 150g total.
  • Keep the water level
    steady—not too aggressive

Tamp

  • Continue pouring gently until you reach 240g total.

Extract

  • Let all the water drip through.
  • Total brew time should be around 2mins 30seconds.

Stop

  • Stop the shot at 40g yield.

Parameters

  • Dose: 19g coffee
  • Yield: 40g espresso
  • Ratio: 1:2.1
  • Water Temp: 92°C
  • Time: 25–30 seconds

Target

  • Balanced flavor with good body and crema.
  • Extraction time between 25–30 seconds.

Dial-In Tips

  • Too fast (<25s): Grind finer → increases resistance → slows flow
  • Too slow (>30s): Grind coarser → reduces resistance → speeds flow

Purge & Prep

  • Rinse the paper filter with hot water (removes paper taste + warms everything).
  • Discard rinse water.
  • Add ground coffee and level the bed.

Bloom (0:00–0:30)

  • Pour 30–40g of water evenly over the grounds.
  • Let it sit for 30 seconds.
  • This releases trapped gases for better extraction.

Main pour (0:30–1:30)

  • Slowly pour in circles up to 150g total.
  • Keep the water level steady—not too aggressive.

Final pour (1:30–2:00)

  • Continue pouring gently until you reach 240g total.

Drawdown (finish ~2:10–2:30)

  • Let all the water drip through.
  • Total brew time should be around 2mins 30seconds.

Parameters

  • Coffee: 15g
  • Water: 240g (1:16 ratio)
  • Water temp: 90–93°C

What You Need

  • Origami Dripper
  • Paper filter (Origami or Kalita Wave style)
  • Fresh coffee beans
  • Grinder (medium grind, like table salt)
  • Scale (recommended)
  • Kettle (ideally gooseneck)
  • Mug/server

Quick Tips

  • Too sour? Grind finer or extend brew time.
  • Too bitter? Grind coarser or pour faster.