a cup of the Rwanda Macuba surrounded by dark chocolate, plum and apple (flavor notes

Rwanda Macuba Dry Process Gold Label

dark chocolate • plum • apple
Regular price$27.84
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Bag Size
Grind Level
  • roasted & shipped the same day
  • In stock, ready to ship
  • Inventory on the way
Grind Levels Explained

Proper coffee extraction is critical for achieving that perfect cup at home. Grind size is one of the few ways to be able to directly affect that extraction rate.

In addition to whole coffee beans, we currently offer 3 different coffee grind levels:

Coarse (Think sugar in the raw, maybe more coarse)
Recommended for

  • Chemex Brewer
  • French Press
  • Cold Brew

Medium (Slightly coarser than table salt)
Recommended for

  • Any flat bottom brewer
  • Kalitta wave
  • Cloth filters

Fine (Slightly finer than table salt)
Recommended for

  • V60 pour overs
  • Typical cone filter coffee pots
  • Aeropress

If you're interested in ground for Espresso, choose fine and mention something in the order comments.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

In the Cup:

As a dry process Rwandan, this coffee brings a superb mix of fruited tones and smooth earthiness that come together to create an almost decadent flavor profile. It’s not glaringly sweet but has bits and pieces of very sweet fruitiness that taste like plum or apple. That apple-like malic acidity also compliments the very present dark chocolate undertones throughout the cup.

Macabu Station

The Macuba station is located in Macuba town, within the Nyamasheke region of Rwanda's Western Province. The site produces both wet and dry process coffee. Macuba serves almost 500 farmers in the surrounding highlands, most with less than 1 hectare of coffee. At 1685 meters, the milling site is at a much lower altitude than most of the coffee that comes in, many of the farms reaching above the 2000 meter mark. The station employs many grading techniques to separate out the top quality coffee, starting with the whole coffee cherry being submerged in tanks of water, and removing the low density coffee that floats to the top. The dry process coffee is then moved to raised drying tables where it will dry over the course of a few weeks. During this time, the cherry is turned by hand, and the workers continue to remove any coffee with physical defects they find along the way. All this care and attention results in a very uniform coffee for dry process, making it much easier to roast, as well as a very consistent brew.