Grind: Fine (slightly finer than table salt)
Water: 100g 91°C – 99°C/196°F – 210°F
Total Brew Time: 4 Minutes and 20 Seconds
Yields: 2 cup(s).
About the Sholi Cooperative
Sholi (“Aateraninkunga ba Sholi”) Cooperative, meaning “Mutual Assistance,” is located in the Southern Province of Rwanda, about halfway between Kigali and Lake Kivu. Established in 2008, Sholi has been producing coffee for nearly a decade, and the cooperative’s name speaks to its members working together to improve both their coffee and the greater community.
The cooperative emerged out of a women’s association called “Kundwa”, which means “love” in Kinyarwanda. Because of it’s origins, nearly half of Sholi’s 386 members are women, including two of the five board members. In 2016, Sholi received a grant to build both a community center and regional health center to serve members and local residents.
Sholi has also continued to invest in its long-term agriculture, planting about 450,000 trees by the end of 2017.
Coffee processing at Sholi is similar to other coffee cooperatives in Rwanda. After coffee cherries are delivered to the washing station, the coffee us pulped and dry-fermented for 18 to 24 hours, then rinsed clean.
Sholi coffees have some of the deepest citrus acidity from the great lakes countries, shining with ruby red grapefruit and juicy blood orange which transforms into fruit punch notes.
Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.
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