Altitude
Farm altitude of all eight coffees. The higher coffee grows, the longer the cherry ripens and the denser the bean.
Rwanda · Nyamasheke · Washed
Frost
Crisp, clean, fresh
Tasting notes
- red apple
- black tea
- orange zest
Bourbon from the highlands above Lake Kivu. Clean apple acidity and a tea-like finish — an everyday coffee for pour-over and batch brewers.
Passport
Where this coffee comes from
Nyamasheke is western Rwanda, on the shore of Lake Kivu. Almost all coffee here is Red Bourbon, carefully washed and dried at washing stations. The cup is clean and ringing: red apple, black tea, zest. Fresh as a morning with frost on the grass.
- Country
- Rwanda
- Region
- Nyamasheke
- Producer
- Washing station by Lake Kivu
- Altitude
- 1,700–2,000 m
- Varieties
- Red Bourbon
- Process
- Washed
- Harvest
- March – June
- Roast
- Light, for filter
- SCA score
- 85–86
Process
Washed: the fruit comes off right after picking; the bean ferments in water, is rinsed and dried. The taste is clean, with clear acidity.
Observations
Observations
Flavour profile
Scores on a 1 to 5 scale from our cupping.
- Acidity
- 4 of 5
- Sweetness
- 3 of 5
- Body
- 2 of 5
- Bitterness
- 2 of 5
- Finish
- 3 of 5
Harvest
- Jan
- Feb
- Mar — harvest
- Apr — harvest
- May — harvest
- Jun — harvest
- Jul
- Aug
- Sep
- Oct
- Nov
- Dec
Recipes
How to brew
V60 dripper
- Coffee
- 15 g
- Water
- 240 g
- Ratio
- 1:16
- Temperature
- 95 °C
- Time
- 2:45–3:10
Espresso
- Coffee
- 18 g
- In the cup
- 45 g
- Ratio
- 1:2.5
- Temperature
- 94 °C
- Time
- 28–32 s