Rwanda Macuba Dry Process Gold Label

Rwanda Macuba Dry Process Gold Label

dark chocolate • plum • apple
Regular price$27.44
Bag Size
Grind Level

In addition to whole coffee beans, we currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

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 Flat bottom brewers, Kalitta, and Cloth filters

Fine:  Slightly finer than table salt
   Recommended for V60 pour overs, Typical cone filter coffee pots, Aeropress.

Extra Fine: Like powdered sugar
   Recommended for Espresso or Moka pot.

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.

  • roasted & shipped the same day
  • In stock, ready to ship

Tasting Notes:

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 Coffee Production

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.

Sagebrush Coffee's

On-Demand Roasting Explained

I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?

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