Rwanda Rugali Anoxic Ferment Single Origin Espresso
Description
Bright, Balanced & Naturally Sweet Espresso Coffee
From Rwanda’s highland farms comes an espresso coffee that is composed, balanced and full of natural sweetness. Rwanda Rugali Anoxic Ferment Espresso is carefully selected for clarity and structure, revealing refined fruit notes and gentle sugar in a smooth, rounded cup.
Crafted for espresso brewing, this coffee delivers both brightness and balance, making it ideal for daily enjoyment.
Flavour Notes
Expect gentle sweetness, soft fruit and a clean, polished finish. The mouthfeel is silky, with a composed structure that remains consistent from first sip to last.
Origin & Process
This coffee is grown by dedicated smallholder farmers in Rwanda and processed with care to highlight clarity and sweetness. Anoxic fermentation, combined with slow drying, enhances transparency and refinement, resulting in a clean, expressive espresso.
Why You’ll Love This Espresso
If you enjoy a specialty espresso coffee that balances brightness with sweetness, this one fits beautifully into everyday brewing. Refined yet approachable, it is full of character without being overpowering.
Perfect for espresso machines, stovetop brewing and milk-based coffee.
Here’s a quick guide to help you work it out based on how many cups you usually drink:
1–2 cups per day → 250g per week
2–4 cups per day → 500g per week
5–9 cups per day → 1kg per week
Pickup available at Wolff Coffee Roasters
Usually ready in 2-4 days
Rwanda Rugali Anoxic Ferment Single Origin Espresso
500g / Whole Bean
Wolff Coffee Roasters
140 Gerler Road
Brisbane QLD 4011
Australia
Rwanda Rugali Anoxic Ferment Single Origin Espresso
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Coffee Brew Guides
With 40 years of experience, we've refined the science of great coffee so you don’t have to.
Our step-by-step guides simplify every method from AeroPress to espresso, so you can master the brew and enjoy consistently better flavour.
Explore the guides below and start brewing like a pro.
Brew Ratio: 2:1
Dose: 16g Yield: 32g Time: 23–25 seconds
Dose: 18g Yield: 36g Time: 25–27 seconds
Dose: 20g Yield: 40g Time: 27–30 seconds
Follow these easy steps..
1. Fill the basket with medium ground coffee and flatten it.
2. Fill the water chamber with hot water up to the valve.
3. Add the coffee basket, and screw the top section back on tightly.
4. Place on the stove on medium heat.
5. When the water sputters, the coffee is ready.
Brew Ratio: 15:1
Use 70g of coffee per 1000ml of water.
Start with 30g of coffee and 500ml of water.
1. Add coarse ground coffee to the plunger and pour hot water over it.
2. Let it steep for 5 minutes without stirring.
3. Stir gently, then let it steep for another 5 minutes.
4. Attach the plunger and press gently.
5. Pour and enjoy your coffee.
Brew Ratio: 15:1
Use 60–70g of coffee per 1000ml of water.
1. For 1 cup, start with 13g of coffee and 200ml of water
2. Wet and preheat the V60 dripper and vessel, then discard the water
3. Add medium-coarse ground coffee to the pre-wet filter and bloom with water for 30 seconds
4. Pour water in small circles until you reach the desired volume
5. Let the coffee brew and draw down for about 3 to 3.5 minutes
6. Remove the V60 dripper and discard the used coffee grounds
7. Pour and enjoy your coffee
Brew ratio: 10:1
1. Use 20g of coffee per 200ml of water
2. Start with 20g of coffee and 200ml of water
3. Place the syringe into the AeroPress at position 4, then invert
4. Pre-wet the filter paper in the filter cap and set aside
5. Add coarse ground coffee to the inverted AeroPress and carefully pour in the brewing water
6. Gently stir to saturate all the coffee grounds and let it steep for 1:00 to 1:10 minutes
7. Screw on the cap, purge the air, invert the AeroPress onto a vessel, and gently plunge for 30–40 seconds
8. Serve and enjoy your coffee