HINATA Seasonal Blend

Origin: Rwanda
Region: Wstern Province, Kaguriro
Farm: Gishamwana Island
Producer: Emmanuel Rwakagara
Varietal: Bourbon
Process: Washed
Altitude: 1500 - 1650 masl

Just a short boat ride from the shores of Lake Kivu lies a place so serene it feels almost imagined: Gishamwana Island. Tucked away in the calm of Rwanda’s western waters, this secluded coffee haven is home to more than 35,000 coffee trees—all grown, milled, and dried on the island itself. The entire production cycle happens here, untouched by the distractions of the mainland.

Gishamwana is privately owned by Emmanuel Rwakagara, founder of COOPAC, a Fair Trade–certified cooperative that operates across the volcanic slopes of northern Lake Kivu. The island is a biodiverse sanctuary where coffee trees share the land with cows, goats, and even a resident albino rabbit—part of a holistic approach that puts environmental harmony at the heart of farming.

Organically grown Bourbon varietals thrive here beneath dense native forest canopy, receiving more shade than is typical in African coffee production. This slower, more protected growth contributes to a cup profile that’s rich, sweet, and complex. And thanks to the island’s natural isolation, many common pests and diseases have simply never arrived.

The cherries are selectively hand-picked at peak ripeness and processed on the same day: pulped, dry fermented, wet fermented, washed, soaked, and then sun-dried on raised beds—each step carefully overseen for quality.

The result? A cup that’s redefined how we see Rwandan coffee. It’s juicy and bright, with a lively acidity and elegant flavours of yellow stone fruit and delicate forest berries. We’re incredibly proud to share this island-grown gem with you.

Origin: Colombia
Region: Pitalito, Huila
Farm: El Diviso
Producer: Nestor Lasso
Varietal: Ombligon
Process: 48hr Oxidation > Thermal shock >  38hr Fermentation > Natural
Altitude: 1750masl

This coffee is the result of innovation and pioneering expertise, masterfully blending advanced techniques and agronomy.

It starts with cherries harvested at peak ripeness (21 - 24 brix) and undergoes an initial 48-hour open-air oxidation, where brix and pH are closely monitored, and mossto is recirculated. The cherries are then rinsed at 50 degrees Celsius, a thermal process that loosens their molecular structure in preparation for fermentation.

Next, the cherries undergo a 38-hour fermentation at 32 degrees Celsius, enhanced by brewer's yeast, which draws out the Ombligon's sweet, layered flavours.

Finally, the cherries are dried in two stages: a 12-hour mechanical drying, followed by a two-day stabilisation in bags, and then placed on Marquesinas for 15 days until they reach optimal moisture.

The result is a true masterpiece, and it’s no surprise this coffee is winning competitions worldwide. It shines with confectionery sweetness and vibrant notes of raspberry liquorice, red cherry, and bergamot. Groundbreaking and refined, this coffee is a celebration of the best in modern coffee processing.

Filter

Ratio: 15:240
Temperature: 90°C
Grind setting: Medium to coarse
Method:

0:00 pour 60 grams (bloom)
0:4 – pour 60 grams
1:20 – pour 65 grams
2:00 – pour 60 grams

This is a very simple recipe that helps to highlight Hinata’s acidity and sweetness. We suggest a pouring technique with minimal agitation, ideally with a Melodrip or Hario Drip Assist. The brew bed should drain entirely in between each pour, if your brew bed isn’t draining, try grinding coarser. We typically brew with Melbourne tap water (soft water) which has a PPM of ≠ 25. This should result in a delicate cup profile with a juicy acidity, highlighting Hinata’s berry and stone fruit notes. This recipe also works well with other pour-over drippers such as the Hario V60, Orea Brewer, and many others.

Espresso

Dose: 21g
Yield: 46
Extraction time: 26 - 30 seconds