Rwanda Stratton Nzaramba Espresso


Tasting Profile & Structure
Assam Black Tea
Golden Raisin
Lemon Candy
Vibrant: bright, dynamic
How do we feel about this coffee

It feels heavy, sweet, and pleasant, like golden raisins on oatmeal, biting into a plump date, strolling through an English garden on a drizzly spring morning with an Assam black tea.
Coffee Style

Coffee Story
Stratton Nzaramba is named after the manager of Humure, one of the largest volume stations in the Baho network, capable of processing 100 tons of green coffee annually. This blend includes coffees from Stratton’s farms and surrounding smallholders who deliver coffees to the Humure. As a washing station manager, Stratton is pivotal to achieving a high level of traceability for every kilo of coffee cherry brought to the washing station. Baho Coffee Network owner and Producer Emmanuel, alongside the inspiring importer Semilla, proposed naming these blends after the washing station managers to offer respect and recognition to this vital part of the supply chain that often goes unnoticed.

Coffee cherries are intensively sorted to ensure only the ripest are chosen. After de-pulping and double fermentation, the coffee is rigorously washed and soaked in water. It's then moved onto shaded drying beds for 48-72 hours before being transferred to full sun beds for drying. The drying phase is complete when the moisture content reaches 11.0%. Total drying times for washed-process coffee are around 30-40 days.

Origin Remera Sector, Gatsibo District, Eastern Province of Rwanda
Variety Red Bourbon
Process Washed
Producer Stratton Nzaramba & various smallholders
Farm Stratton Nzaramba & various
Altitude 1500 to 1800 MASL
Washing Station Humure - Baho Coffee Network

Brewing Recipes

Ratio Coffee Water Time
Drip 17g : 1g 20g 340g 3min (V60)
Espresso 2.1g :1g 18g 38g 27 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 40 days off roast

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