I'm having my first single estate Rwandan Gashonga coffee. As far as African coffee goes, I've only tried Kenyan and Ethiopian ones.
The coffee is grown by the Co-operative des Cafecultuerurs de Gishoma, or short, COCAGI, near the southern shore of Lake Kivu, where Belgian colonial farmers first planted coffee trees.
Rwanda grows almost exclusively bourbon cultivar. The climate is perfectly suited for specialty coffee with rich volcanic soils and high altitudes.
I bought the coffee at cafe & rostery Röststätte in Berlin and asked the owner and coffee roaster Ivo Weller for some of his Chemex insights. 15 grams of coffee on 220ml of water was his tip. I rested the water 30 seconds after boil and gave the grinds 30 seconds of blooming and came up to 1.5 mins of poring. My Hario grinder was set on 16.
One thing I love about the Chemex, is that the enjoyment begins already before I sip one bit of coffee. It's a beautiful way to make and serve coffee. Of course this doesn't compensate for a luck lustre result. And like so often before, my brew didn't taste what I was hoping for. Lacking flavour across the board, I might have ground the beans to coarse. I'll try tomorrow a slightly finer grind and see what my palate says.
I ask myself what these coffee farmers in Rwanda or elsewhere would have to say about all these coffee nuts like me, tinkering around with all these fancy tools only to stumble at the last hurdle. A little joke springs to mind. "If you want to make God laugh, tell him about your plans."