Roasting profile

• Degree of roast: ●●○○ (2/4 - medium roast)

• Roast type: suitable for espresso

Preparation recommendation

💡 S uitable for:
portafilter - fully automatic machine - stovetop jug

Flavor profile

🍬 Gentle sweet fruit
🥛 Creamy body & round finish
🍯 Fine spice & chocolate

Coffee info

• Varieties:

  • Red Bourbon (Coocamu, Rwanda)

  • Napo Payamino (Witoca, Ecuador)

• Preparation:

  • Washed (Rwanda)

  • Yellow Honey (Ecuador)

• Producers: Coocamu - Witoca

• Origin: Rutsiro District, Rwanda - Sumaco Archidona, Napo - Ecuador

• Mounting height: 1,400-1,800 m / 900 m

Transparency & price

• Farmgate Prize:

  • Coocamu (Rwanda): 600 RWF/kg cherry ≈ 0.50 €/kg (as of Jan. 2025)

  • Witoca (Ecuador): US$ 7.80/kg (ex-farm)

Espresso recipe recommendation

🔧 Recommended for medium to strong espresso roasts

• Dose (in): 20 g

• Yield (out): 40 g

• Brewing ratio: 1:2

• Brewing time: approx. 27 seconds

• Water temperature: 93-94 °C

• Grind: Fine - grind a little finer for more sweetness & clarity

✨ This recipe highlights the smooth, sweet fruit flavors and creamy texture of the blend - with subtle honey notes from the yellow honey from Ecuador and clarity from the washed bourbon from Rwanda. Ideal as an espresso or in milk drinks.