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Saltarrocas
RWANDA – Roasted with Probat
Get a taste of Rwanda from Emmanuele Rutsatira and Baho Coffee, with this fruity coffee grown under the watchful eye of the Rockhopper, the local mountain goat.
Pago 100% seguro
Recíbelo en 24/48h si compras antes de las 14h
Envío gratis a partir de 35€
Pago fraccionado con Klarna
*Our grind is ideal for a moka pot
Saltarrocas - GRAIN / 250g (25-30 coffees)
€10,20
NOTES
Profile: Fruity
Key Descriptor: Raisins
Aroma/Flavor: Strawberry, hibiscus, panela, grapefruit, green tea and violet
Key Descriptor: Raisins
Aroma/Flavor: Strawberry, hibiscus, panela, grapefruit, green tea and violet
TRACEABILITY
Species: Arabica
Varietal: Red Bourbon
Crop altitude: 1,550-1,900 m.a.s.l.
Sieve: 16/18
Varietal: Red Bourbon
Crop altitude: 1,550-1,900 m.a.s.l.
Sieve: 16/18
CUPPING SCORE
Aroma: 8.00
Flavor: 8.00
Acidity: 8.00
Finish: 7.75
Body: 7.75
Balance: 7.75
Overall: 7.75
Cleanliness in cup: 10.00
Sweetness: 10.00
Uniformity: 10.00
WHAT ARE SCA POINTS?
Flavor: 8.00
Acidity: 8.00
Finish: 7.75
Body: 7.75
Balance: 7.75
Overall: 7.75
Cleanliness in cup: 10.00
Sweetness: 10.00
Uniformity: 10.00
TOTAL: 85.00 SCA
WHAT ARE SCA POINTS?
PROCESS
Harvest type:
Manual-Selective
Process: Traditional
Process type:Traditional washing
Fermentation: Aerobic
Drying technique: Open air drying
Process: Traditional
Process type:Traditional washing
Fermentation: Aerobic
Drying technique: Open air drying
ORIGIN: Rwanda
REGION: Kizi Rift
PRODUCER: Emmanuel Rutsatira
Muka kivu is produced by a family-owned exporter in Rwanda who works with several coffee growing regions in the country. This group of small-scale coffee producers takes advantage of the collaborative economy to get their coffees directly to roasters. They are focused on cup quality, environmental and economic sustainability, and transparency in the supply chain. They achieve this by working vertically from farm to roaster as a single team. They aim to produce sustainable coffee and high-quality micro lots. They also aim for fair prices for coffee farmers that improve their quality of life and that of their families by adding value to roasters through transparency and teamwork.
THE PRODUCER
Emmanuele Rutsatira is the owner of Baho Coffee, a family business. After 15 years working for a Rwandan coffee export group, he started his project in 2016, with the aim of finding washing stations in various areas of Rwanda to offer the different profiles produced at origin. Currently Baho Coffee has 12 washing stations spread across the country, where they process the cherries ensuring the highest quality. The name ‘Baho’ comes from an expression that means “to have life, to be strong and to overcome adversities”. Emmanuele feels reflected in this expression since after much effort he managed to bring his family forward and today he is a businessman who works alongside coffee growers to empower them and improve day after day.
Preguntas frecuentes sobre este café
¿Qué método de preparación es ideal?
Para apreciar al máximo los aromas y matices de Malakabra, recomendamos el método de vertido manual (“pour-over”) con filtro de papel (por ejemplo, V60 o Chemex). Usa agua entre 92 °C y 96 °C, y una proporción de 1 g de café por cada 15 ml de agua. De esta forma obtendrás una taza limpia, equilibrada y muy aromática.
¿Cuántas tazas salen por paquete?
Cada paquete estándar de 250 g de Malakabra produce aproximadamente:
16–17 tazas.
30 tazas.
¿Cuánto dura el café una vez abierto?
Una vez abierto, recomendamos conservar el café en un envase hermético, en un lugar fresco y alejado de la luz directa. Para disfrutarlo en su punto óptimo de frescura:
- Consumir en las primeras 2–3 semanas tras la apertura.
- Hasta 2 meses si se mantiene bien sellado.
¿Se puede usar con cafetera italiana?
¡Sí! Malakabra funciona muy bien en moka (cafetera italiana). Ajusta la molienda a un tamaño medio-fino (más grueso que para espresso, pero más fino que para filtro) y llena el depósito sin prensar excesivamente. Calienta a fuego medio-bajo y retira justo cuando empiece a burbujear para evitar sabores amargos.
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