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rwanda coffee · cup of excellence

【RWANDA】RULI 1504 -SOIL PROJECT-

by passage coffee · tokyo, japan

you'll taste red apple before stone fruit. this is 【rwanda】ruli 1504 -soil project-, a washed rwanda from passage coffee.

red applestone fruitblack teatea-like
¥7.22buy from passage coffee

the bean

origin
rwanda
region
gakenke
process
washed
varietal
bourbon
status
in stock
ruli 1504 is a washed bourbon from the gakenke region of rwanda, selected as a cup of excellence lot and roasted by passage coffee as part of their soil project. the washed process keeps the cup clean and precise, letting the bourbon varietal express red apple, stone fruit, and a distinct black tea quality that lingers into a tea-like finish. it suits filter brewing, where lower brew temperatures and a slower pour will preserve the delicate fruit and tea character without pushing bitterness. a good choice if you favor elegant, structured african washed coffees with restrained sweetness.

common questions

What does 【RWANDA】RULI 1504 -SOIL PROJECT- taste like?

expect red apple and stone fruit alongside a pronounced black tea quality that gives the cup a tea-like, clean finish. the washed process keeps things precise rather than heavy or syrupy.

How is 【RWANDA】RULI 1504 -SOIL PROJECT- grown and processed?

it is a bourbon varietal grown in the gakenke region of rwanda and processed using the washed method, which removes the fruit before drying and contributes to its clean, defined flavor profile. it was recognized as a cup of excellence lot.

How should I brew 【RWANDA】RULI 1504 -SOIL PROJECT-?

filter methods suit this coffee well, as they highlight the delicate red apple, stone fruit, and tea-like character that define it. keep brew temperatures moderate to avoid muting the lighter fruit and tea notes.

about passage coffee

you're on shiba's quieter back streets in minato, where the office blocks thin out and the foot traffic slows to something more human. passage coffee sits here, a specialty roaster doing its own thing in a neighborhood that doesn't particularly cater to tourists. if you're coming from shibaura or cutting through from mita, it's a detour worth making. the local following is real and consistent, which in tokyo's densely competitive specialty scene means something. roasting in-house puts the sourcing decisions directly in the hands of the people making your cup, so there's no middleman softening the edges of what ends up in your glass. mornings are a good bet, before the lunch crowd shifts the rhythm of shiba's streets entirely.

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