Rwanda Rambagirakawa Natural
Fresh Coffee, Fresh Swag
Huck Coffees
Huck Instant
For many of us who work in specialty coffee, Ethiopian naturals were our gateway drug. The best examples are so intensely fruity and complex that after tasting your first, it's hard to think of coffee as just coffee anymore.
Natural-processed coffees - dried in the cherry rather than after removing the fruit - are by no means new to us at Huck, and we roast naturals from all over the world. But there's something special about how the fruit-forward processing combines with floral Ethiopian heirloom coffee varieties, so these coffees hold a special place in our hearts. Basha’s back for his second turn around the Huck roastery, and this coffee slaps.
Certifiably-so. This year, Basha Bekele won the Ethiopian Cup of Excellence. First place. Our coffee isn’t the exact same lot, but he did win with a very similar process, and we’re glad we got aboard the train before it took off. Basha’s coffee is going to be a hot commodity moving forward.
Basha Bekele and his family operate a small farm near Shantewene village in Sidama, Ethiopia, and are part of a group organized by Buriso Amaje. Buriso is another farmer in the area, dedicated to helping individuals sell their fully-processed coffee directly to foreign buyers, rather than selling just-harvested cherry to a cooperative or washing station. While there's nothing inherently wrong with the collective processing method, farmers who do a good job processing their own coffee can keep a bit of added value at the farm. And while Basha does primarily process his own coffee, most farmers who do their own processing also purchase some coffee cherry from their neighbors, and these farmers are often called outgrowers.
Huck’s second year of Basha might be even better than the first, and we’re excited that Basha’s earned some well-earned fame for his hard work. We're tasting guava, chocolate syrup, blueberry jam, and hibiscus (think the Rosa de Jamaica drink from your favorite taqueria, if that’s relevant) - fruit punch in a cup!
*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. ***
#facepalm ALERT: If you're looking at our new bags for brewing instructions, we noticed a mistake. 1:16 is a great ratio if you're brewing by weight, but if you're brewing by volume, the correct ratio is 1 tablespoon of coffee per 4 ounces of water, not 16 ounces.
There are a lot of drip coffee makers out there in various sizes. The grind size you should use is dependent on how much you’re brewing, but generally, you’ll want to use a grind size that is considered “medium.” It will feel similar to beach sand.
There are a lot of drip coffee makers out there in various sizes. The grind size you should use is dependent on how much you’re brewing, but generally, you’ll want to use a grind size that is considered “medium.” It will feel similar to beach sand.
There are a lot of drip coffee makers out there in various sizes. The grind size you should use is dependent on how much you’re brewing, but generally, you’ll want to use a grind size that is considered “medium.” It will feel similar to beach sand.
