{"id":1399,"date":"2016-06-19T08:57:26","date_gmt":"2016-06-19T15:57:26","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1399"},"modified":"2016-06-19T09:25:40","modified_gmt":"2016-06-19T16:25:40","slug":"col-brew-rwanda-hingakawa","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/06\/19\/col-brew-rwanda-hingakawa\/","title":{"rendered":"Cold Brew Rwanda Hingakawa with mandarin-ginger simple syrup"},"content":{"rendered":"

\"RwandaWe are officially in Michigan and in our new house. As soon as we got here, I was asked if I could do a coffee tasting for the district meeting. Of course I said, yes, but internally I was wondering what on earth I was going to make. I happened to have a few bags of Rwanda Hingakawa from the Roastery and a coffee sock<\/a>, so cold brew it was!<\/p>\n

I decided to take it up a notch, and make a simple syrup to pair with the coffee.\u00a0With how easy and popular making cold brew at home is becoming, I wanted to demonstrate how easy it was to make your own custom flavored syrup. You could go in almost any direction, but for the Rwanda Hingakawa, I chose a mandarin orange-ginger simple syrup.<\/p>\n

 <\/p>\n

 <\/p>\n

The women that make up Hinga Kawa, are part of the Abakundakawa coffee cooperative. This was formed in 2004 due to a strong womens movement, and became the first womens farmer association of it’s kind in Rwanda. Abakundakawa translates to ‘those who love coffee<\/span>‘, Hingakawa means ‘let’s grow coffee<\/span>‘ and the other association that makes up Abakundakawa, Dakundakawa means ‘we love coffee<\/span>‘.\u00a0The genocide in Rwanda in 1994 that arose from ethnic conflict created many widows. Instead of letting those differences create further division, these women\u00a0found a path forward through coffee. One that embraces reconciliation, revitalization and redemption\u00a0that has resulted from women recognizing their shared pain in humanity above all else.<\/p>\n

‘Hingakawa’ is a mantra, or a chant.. Let’s grow coffee<\/em>.. a product of patience, care and love.<\/p>\n

Rwanda Hingakawa is a washed coffee with a light body, medium acidity with complex floral notes. In this cup, you’ll find flavors of mandarin orange, gingersnap, clove, peach, honey and melon.<\/p>\n

\"Rwanda

Roastery on the road with Rwanda Hingakawa<\/p><\/div>\n

Since I am in a new market, and a district that does not have reserve coffee, i really wanted to start off with a “roastery on the road” type tasting. Bringing the spirit and energy of the roastery, along with stuff that you would find there. Starbucks reserve embossed trays, metal scoops, a roastery map, and my Hardmill roastery apron.<\/p>\n

I decided to serve the Hingakawa two ways; via pour over and cold brew. Both methods we use in the store, and can be made at home too. Since at home cold brew is a big focus for our customers, I wanted to get the wheels turning about how cold brew can be more personalized at home!<\/p>\n

\"Rwanda

Rwanda Hingakawa with a mandarin-ginger simple syrup<\/p><\/div>\n

Making simple syrup is easy. All you need is equal parts sugar and water, and if you are adding a flavor, that will come towards the end. In this case, I only made a small batch of the syrup, feel free to adjust the amounts as needed. The syrup will keep for about 2 weeks if kept in the refrigerator.<\/p>\n

\t\n
mandarin-ginger simple syrup<\/div>\n
<\/div>\n
Author: Jocelyn Freeman<\/span><\/div>\n
\n
Ingredients<\/div>\n