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093 Horizon Lot 1

Discover Horizon Coffee – Taste the Essence of Rwanda

Horizon Coffee is a revitalized washing station located in Southern Rwanda, producing exceptional beans grown at 1,680 meters above sea level. Partnering with over 1,200 local farmers and committed to eco-friendly practices, Horizon scaled its production to over 1,000 tons by 2022. The station plays a vital role in the community, providing meaningful employment – 70% of which goes to women.

Every cup of Horizon delivers not just rich, focused flavour but also a story of sustainability, equity, and progress – from farm to brew.

To fully express Horizon’s unique profile, Suzuki Coffee applies its Omni Roast method – a carefully calibrated roast developed to perform beautifully across both filter and espresso preparations.


Brewing Instructions

V60 Pour Over (Filter Method)

For a clean, nuanced cup that brings out Horizon’s floral and citrus notes:

  • Coffee-to-Water Ratio: 1:16

  • Grind Size: Medium-fine (like sea salt)

  • Water Temperature: 92–96°C (198–205°F)

  • Brew Time: 2:30–3:30 minutes (aim for this range, adjust grind if needed)

  • Adjustments:

    • Too sour or brews too quickly? Use a finer grind.

    • Too bitter or slow? Try a coarser grind.

Espresso

For a vibrant, sweet shot with structure and depth:

  • Dose: 18–20g (standard for most double baskets)

  • Yield: 36–40g (for 18-20g dose)

  • Grind Size: Very fine (like powdered sugar, fine enough to offer resistance to water)

  • Water Temperature (Brewing): 90–94°C (195–201°F)

  • Shot Time: 25–35 seconds

  • Adjustments:

    • Too fast, sour or weak (under-extracted)? Grind finer.

    • Too bitter, slow or astringent (over-extracted)? Grind coarser.


Brew Bold. Brew With Purpose.

With Omni Roast, every cup of Horizon Coffee becomes a celebration – of Rwanda’s breath-taking terroir, its empowered farming communities, and the rewarding ritual of brewing at home. Whether you prefer the clarity of a V60 or the intensity of espresso, you’ll experience flexibility without compromise – and a deeper connection from bean to cup.

Origin

Rwanda

Variety

Bourbon

Acidity Level

Altitude

1700 M.A.S.L.

Processing Method

Washed

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