Anastase Minani | Rwanda
Light & Floral
Plum & English Breakfast Tea
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
We’ve been returning to Anastase Minani’s coffee for over five years now and this is a perfect example of the type of producer we love to showcase time and time again and whose work continues to shape our understanding of Rwanda.
Sourced in partnership with Melbourne Coffee Merchants, this lot is a rare single-producer expression in a country where most coffees are blended across hundreds of small farms. Minani’s 1.3-hectare plot, with around 3,000 trees, allows for something more defined; a coffee that speaks clearly of one person, one place.
A founding member of the Dukunde Kawa Cooperative, Anastase has spent over 50 years in coffee; not just as a farmer, but as a leader. From training neighbouring producers to helping establish Rwanda’s early cooperative movement, his work has quietly shaped the region.
In the cup, expect a light and floral profile, with notes of plum and English breakfast tea. It is elegant, structured, and quietly expressive. This is Rwanda as we know and love it, and a producer we continue to stand behind, year after year.
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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