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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.

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Rwanda Isimbi fully Washed

Rwanda Isimbi fully Washed

AED 68.00
AED 68.00
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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.

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Flavor NOTES:

Floral, Honey, Golden Raisins

Acidity
Body
Strength
Origin
Rwanda
PROCESS
Fully washed
VARIETY
Bourbon
PRODUCER
Smallholder farmers working w/ RWACOF
ROAST PROFILE OMNI
SIZE
GRIND SIZE
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Suggested Brewing Guide

POUROVER RECIPE

What You'll Need

Pourover (V60, Kalita, or Origami)
Paper filter 
Blacksmith Single Origin 
Grinder (medium grind) 
Scale
Kettle (ideally gooseneck) 
Mug/server 

Recipe

  • Dose: 15g 
  • 240g (1:16 ratio) 
  • Temp: 90–93°C / 75-110ppm and PH 6.5 - 7.5

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 2 mins 30 seconds.

Quick Tips

  • Grind Coarser if.. Short total brewing time, coffee taste too bitter
  • Grind Finer If Longer total brewing time, coffee taste too sour.

ESPRESSO RECIPE

  • Dose: 19g Blacksmith coffee 
  • Yield: 40g espresso 
  • Ratio: 1:2.1 
  • Water Temperature: 91°C-93 °C
  • Total 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