Uganda - Rubirizi

This coffee was processed as an Anaerobic Natural. After harvesting, cherries are picked at 18–24 Brix, floated, and hand-sorted to remove defects. They are then placed in Jacky Bins for a controlled 60-hour fermentation, with pH carefully maintained between 3.8 and 4.5.

After fermentation, the cherries are dried for 10–15 days on raised beds. To protect quality, they are shaded during the hottest parts of the day to prevent heat shocks and ensure an even, gradual drying process.

The result is a coffee that preserves clarity and structure while showcasing intense, fruit-forward sweetness.

This Rubirizi Anaerobic Natural is decadent, juicy, and floral. Expect a flavor profile of blueberry cheesecake, strawberry, and hibiscus with a creamy sweetness and vibrant acidity.

Quite simply, it’s one of the most exciting Ugandan coffees we’ve tasted, rich, expressive, and full of character.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goal.

Espresso:
We pull our espressos on a Linea Mini R, with water around 120 ppm and a Mahlkönig X54 grinder.
We like to pull this coffee at 18g in, 38g out in about 30-32 seconds.

Filter coffee:
We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We like to brew this coffee with 15g of coffee, water at 92°C and a medium-coarse grind size.

• 0:00 – Pour 50g of water and let it bloom for 45 seconds.
• 1:35 – Pour 100g of water in a circular motion.
• 1:50 – Pour 100g of water in a circular motion.

Total brew time should be 2:15 to 2:30.

Enjoy the coffee!