coffee roastery

Artisan Coffee Roastery located in North County Dublin, specialising in mircolot coffee.





Roast: Medium.
Process: Wet Fermented.
Variety: Catuai, Caturra
Region: Mahembe Sector Western Province Rwanda.
Cup: Red Grape and watermelon flavours with strong tart acidity and a sweet sugary mouthfeel.



This small lot coffee comes from a farm area of just under 1.75 hectares at the Nyambumera washing station in the Nyamasheke District of Rwanda and is owned and operated by the COOPAC cooperative. It is delivered by two producers: Jean Buranda and Didace Bucyana. Coffees in Rwanda typically undergo both dry and wet fermentation. This lot was depulped and fermented for 12 hours dry before being soaked for 24 hours. The mucilage is removed by washing four times, then the coffee is dried on raised beds for 15-21 days.

Additional information

Weight N/A

1kg, 250g


Aeropress (2 Min Brew), Chemex (1-3 cup), Chemex (6-8 Cup) / Drip Brewer, Espresso, French Press, Moka Pot, V60 (1 Cup), V60 (2 Cup), Wholebean


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