Boo! Modern Coffee Co.
Rwanda - Simbi
Rwanda - Simbi
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This is our first time collaborating with Cuprima, and we're super happy to be able to showcase this nice and mellow natural Simbi from Rwanda. Grown in the Huye district at elevations ranging from 1,980 to 2,250 meters, this Bourbon variety thrives in the region’s sandy clay soil, developing a beautifully balanced and fruit-forward profile.
After being carefully handpicked, the cherries undergo a meticulous natural drying process. First, they are dried under cover for 24 hours to ensure slow and even fermentation. Then, they are transferred to raised African beds, where they dry in direct sunlight for 15 to 18 days. This controlled process enhances the coffee’s natural sweetness and complexity, allowing the flavors to develop fully.
The result is a rich and smooth cup with layers of fig, cherry, and redcurrant, complemented by a deep chocolate fudge sweetness. Mellow yet vibrant, this coffee perfectly captures the elegance of Rwandan naturals: delicate, fruity, and irresistibly smooth!
To make our coffees more accessible, at Boo! we decided to only produce omni roast. That means that all of our coffees are meant to be used both as espresso or filter coffee. Follow our recipes at the bottom to get the best result with each coffee!
Country & region: Rwanda, Huye
Farm: Simbi washing station
Processing: Natural process
Varietal: Bourbon
Altitude: 1,980 to 2,250 meters
Harvest: 2024
Sourced through: Cuprima
Transparency report :
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FOB : 7,68€/Kg
FOB (Free On Board) price represents the cost of coffee when it leaves the exporting country. It includes the price paid to the farmer, transportation within the country, and the exporter's margin.
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Roasted coffee cost : 14,78€/Kg
This is our total cost for this coffee after being roasted. This contains the price of electricity, weight loss and packaging.
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Transportation cost
This is the cost of transportation of green coffee from the origin country to us. This information is only displayed when we purchase directly from the producers or through an exporter in the same producing country.
Recommanded recipe :
For espresso :
If possible on your machine, we always recommend setting a pre-infusion of 5 seconds at lower pressure then ramping up to 9 bar for the rest of the extraction.
Our recipe for this coffee would be: 18g in and 44g out in about 25-27 seconds.
Enjoy your espresso!
For filter
Our filter recipes are based on a classic V60 size 01 with CAFEC abaca filters.
Amount of coffee : 15g
Grind size : medium
Water : 230g at 93°C
0:00 - Blooming - Pour 50g (gentle swirl when finished pouring)
0:45 - Circular pour to 150g
1:25 - Circular pour to 230g
Drawdown should be around 2:00-2:15
Enjoy your filter coffee!