Philippe Sinayobye | Rwanda
Light & Floral
Mandarin & Milk Chocolate
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
Some coffees quietly earn their place in our offering. Philippe Sinayobye’s is one of them.
Single-producer microlots like this are rare in Rwanda. Philippe’s farm, just under one hectare with around 4,000 coffee trees, is larger than most in the region — allowing his lot to be processed separately through the Maraba cooperative. This careful separation showcases the distinct character of his harvest while rewarding Philippe with the opportunity to build his name internationally.
His farm sits at 1,800 metres above sea level in Rwanda’s lush Southern Province. After inheriting the land from his parents, Philippe took on the responsibility of supporting his family, continuing their legacy through coffee. Together with his wife Angelique and siblings, he tends the farm using organic fertiliser and generous shade cover — practices recognised by the cooperative for producing exceptional cherries.
In the cup, expect a light and floral profile, lifted by mandarin and softened by milk chocolate sweetness. A vibrant yet composed expression of Rwanda, and a staple in our Producer Series.
Country/Region:
Elevation: 1800 masl
Coffee Varietal: Red Bourbon
Coffee Process: Washed
Harvest Year: July 2025
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
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