SLURP rare coffee information
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Latest SLURP rare coffee
Kalila Kantengwa
This month’s Rare is Kalila Kantengwa by Manhattan Coffee Roasters: a beautifully complex natural Red Bourbon from Kivubelt Coffee in Rwanda’s Nyamasheke District, shaped by high elevation, mist from Lake Kivu, and volcanic soils from the Virunga region. Expect a vibrant and layered cup with tropical granadilla, golden syrup sweetness, bright pomelo, and delicate rose hip notes.
Kalila Kantengwa Rwanda
Origin: Nyamasheke District, Rwanda
Producer: Kalila Kantengwa
Farm: Kivubelt Coffee
Altitude: 1800 masl
Varietal: Red Bourbon
Process: Natural
Expect notes of: Granadilla • golden syrup • pomelo • rose hips
About the producer & the place
Kalila Kantengwa is the producer behind this remarkable Rwandan coffee from Kivubelt Coffee, located in the Nyamasheke District near Lake Kivu. This Red Bourbon lot was grown and naturally processed at Jarama, Kivubelt’s largest estate, where the farm’s high elevation creates excellent conditions for slow cherry maturation and expressive sweetness in the cup.
Sitting between 1650 and 1900 meters above sea level, Jarama benefits from a truly distinctive terroir. The humid equatorial mist rising from Lake Kivu, together with the rich volcanic soils influenced by the nearby Virunga volcanoes, provides an ideal environment for producing coffees with clarity, depth, and layered fruit complexity.
The cup is so complex that Manhattan extended their usual three-note flavor description to four, highlighting granadilla, golden syrup, pomelo, and rose hips as the most prominent characteristics.
The quality of this lot has also been recognized on a national level, ranking #2 in the latest edition of the Best of Rwanda competition. Sourced by Plotcoffee, this is a refined and expressive example of what Rwanda’s high-altitude Red Bourbon can offer: vibrant fruit, elegant sweetness, floral nuance, and a beautifully memorable cup profile.
Let us know what you think of this month’s Rare coffee on social media by tagging us #slurprare @slurpkahvi
SLURP rare V60 brewing guide
Created by: Jarno Peräkylä
- Insert the paper filter and rinse it thoroughly with hot water. Discard water.
- Add 20 grams of coffee ground similar to domestic filter brewer. Make sure the coffee bed is level.
- Pour 60 grams of water (96 °C degrees) on the grounds. Mix gently with a spoon so that all grounds are wet within 15 seconds. Let bloom.
- At 0:45, start pouring water evenly all around the slurry with a circular motion. No extra turbulence is needed. Stop once you’re at 300 grams water. This should be around 1:20 so adjust the pouring speed accordingly.
- Take a spoon and gently stir the surface of the slurry. The idea is to knock particles off from the top edge of filter paper.
- At 1:45, grab the V60 and give it a gentle stir, again to knock any high-and-dry grounds from the edge of filter paper.
- The total draw downtime should be around 2:30-2:45. If the draw is too fast, adjust the grind size finer. If the draw is too slow, adjust the grind size coarser.
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