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Rwanda Philippe Sinoyobye 250g Whole Bean


Light roasted coffee tastes best at 10-28 days

  • Ngorongo
  • Ngila Estate
  • Bourbon, Typica, Baitan
  • 1,650-1,800 MASL
  • White honey

Tasting Note: Toffee apple, crumble mild spice and honey


This lot comes from Glanmalure Farm, a specialty-focused farm owned by Vera Stucker and part of her larger estate, Ngila Coffee. Glanmalure is based in the Arusha region in Northern Tanzania on the slopes of the Ngorongoro Crater. The farm has grown coffee for around 100 years.

They grow traditional varieties like Kent, Bourbons and SL28 and also Batian, Gesha and Pacamara. All coffees are grown under the shade of trees next to 80 hectares of preserved rainforest, going up to more than 1800 m high. Mielado, meaning "with honey/honeyed" in Spanish, gives the appearance of honey coffee but is processed a bit differently. Cherries are piled in wooden boxes, covered by plastic, and undergo an intense exothermic fermentation. Stirred daily, the cherries reach the right fermentation point when they explode and release digested sugars. Pulped, not washed, the coffee is laid thin on drying beds for a fast dry. After 10 days, it is fully dried and then conditioned before being bagged in hermetic storage


Recommended Recipes

Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C

Tanzania Mielado

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