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Gorilla Fund - FT

1850
Gorilla Fund - FT
Gorilla Fund - FT
Gorilla Fund - FT
Gorilla Fund - FT

Gorilla Fund - FT

1850

The Gorilla Fund has turned into our Single Origin Coffee from Rwanda and will be available Ocober 1st, 2023.

We are happy to report that the Dian Fossey Gorilla Fund International has grown with much success with their adoption by the Ellen Fund. Together they continue amazing work for the survival of mountain Gorillas, while we continue to support the Rwanda Coffee Farmers at the Dukunde Kawa Cooperative, who stewardship of their land where the gorillas thrive.

Founded and certified Fairtrade in 2004, The Dukunde Kawa Cooperative (Musasa) cultivates its high-quality coffee in the soil just near the mountain gorilla habitat in central Rwanda. Our partnership was forged at it’s inception and has helped to increase the standard of living for the Rwandan farmers. Working together as a cooperative, the members of Dukunde Kawa have been able to increase the quality of their coffee and provide support for their communities and the bio diversity of their homeland..

GrindWhole Bean

  • Whole Bean
  • Auto Drip
  • French Press
  • Espresso
  • Turkish

Size12oz Bag

  • 12oz Bag

Reviews

Brewing Basics

Customer Review

Coffee to Water Ratio

Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.

Grind Size

Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.

Water Temperature and Quality

Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.