omni-roast-simon-and-bearns-ruanda-gitoki

Coffee from Rwanda (Gitoki)

Cocoa | Apricot | Redcurrant
€13,90
€40,88kg
incl. VAT | excl. shipping
Fast shipping
Pick-up at the café
Fast shipping
Pick-up at the café

Here's what you should know:

Description & Recommendation for Preparation

Description & Recommendation for Preparation

Flavor: Cocoa, Apricot, Red Currant

Strength:



Acidity:


Variety: 100 % Arabica, Single Origin

Hand-picked and washed, our Omni Roast Gitoki from Rwanda brings a fruity-chocolatey aroma to your cup profile. Balanced, elegant, and with intensely fruity notes - whether with pressure or in filtered preparation.

Best suited for:

Portafilter
 Moka Pot
 Automatic machine

Information about coffee

Information about coffee

Die Kaffeekirschen für diesen Lot werden von Hand geerntet und zur Gitoki Washing Station gebracht. Nach einer sorgfältigen Qualitätskontrolle werden beschädigte Kirschen aussortiert. Ein anschließendes Wasserbad trennt die dichten, reifen Kirschen von leichteren Früchten mit geringerer Qualität. Nach dem Entpulpen erfolgt zunächst eine etwa zwölfstündige Trockenfermentation, dann wird der Kaffee weiter fermentiert, gewaschen und auf Trockenbetten schonend getrocknet. Durch die sorgfältige Verarbeitung bleiben die fruchtige Klarheit und die lebendige Säure dieses Kaffees besonders gut erhalten. Das Ergebnis ist ein ausgewogener, eleganter Kaffee mit Noten von getrockneter Aprikose, roter Johannisbeere und feinem Kakao.
Information about the origin

Information about the origin


 

  • Anbaugebiet: Ruanda, Gatsibo District
  • Anbauhöhe: 1.500 - 1.800 m
  • Aufbereitung: gewaschen
  • Varietät: Red Bourbon
Questions about preparation

Questions about preparation

Do you have questions about the correct preparation of your coffee or espresso? Then feel free to send us an email to coffee@simonandbearns.de, contact us via the contact form or speak to us directly in one of our cafés .
Otherwise, here's a quick overview of the different ways to prepare coffee – with links to detailed descriptions. Experiment and discover how wonderfully diverse coffee can be. Enjoy!

Your SIMON&BEARNS Team


portafilter

Most of you will be familiar with portafilter espresso machines from cafés. Here, finely ground coffee is forced through a fine filter basket using high pressure and water. The goal is to obtain a velvety espresso with a rich crema in an extraction time of 25-30 seconds. The espresso can be enjoyed either straight or with various types of frothed milk. Portafilter machines are also available for home use; as a partner of ECM and Profitec, we would be happy to advise you.

French Press

The immersion method gives coffee brewed in a French press a particularly aromatic flavor. Freshly ground coffee is steeped in hot water for about 3 to 5 minutes and then pressed down with the plunger. The slightly coarser filtration method results in a full-bodied coffee taste. This type of coffee maker is also very easy to clean and doesn't require any extra filters.

Aeropress

The AeroPress offers a blend of espresso and filter coffee and is enjoying increasing popularity, especially among travelers. Inspired by the French press, this method avoids the coffee grounds ending up in the cup. Ground coffee is poured into a cylinder with water, allowed to steep for a few seconds, and then forced through the filter paper with high pressure using a plunger. This results in a particularly pure coffee flavor.

Hand filter

The pour-over coffee filter is making a comeback! It's especially popular among followers of the Third Wave Coffee movement (along with the Chemex) for brewing coffee. A filter basket, preferably made of glass or porcelain, is placed on top of a carafe, lined with a paper filter, and hot water is poured over the ground coffee. Important: Dampen the paper filter beforehand to remove any papery taste. This method celebrates a purist approach to coffee preparation, allowing you to focus entirely on the diverse aromas of coffee.


Chemex

Here too, gravity is used to transform coffee into a taste sensation. Light and medium roasts are particularly well-suited to getting the most out of this brewing method. The difference to a pour-over filter is that the Chemex carafe is already shaped like a filter basket at the top and widens at the bottom. This is advantageous because the top end functions simultaneously as a filter basket and spout.

Stovetop kettle

Also known as the Bialetti, it is traditionally used in Italy to brew fresh espresso. Water is heated and forced through a filter at the bottom, pressing it through the ground coffee, so that an aromatic "espresso fountain" flows into the pot. The entire pot sits on a hot stovetop, although electric stovetop espresso makers are also available today. Darker roasts are preferred, but medium roasts are also very well suited for this method.


Filter coffee machine

Filter coffee machines are found in the vast majority of German households and offices. These machines automatically heat water and pour it through a hose system over the ground coffee. The coffee brews slowly and then, using gravity, passes through a filter into a carafe. This allows for quick and large-scale brewing of coffee.


ruanda Kaffee

Preparation tips

A fruity-chocolatey cup profile - our Omni Roast Gitoki from Rwanda. A great taste experience, whether prepared with an espresso machine or fully automatic machine, but especially when filtered.

ruanda gitoki simon and bearns

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