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HomeCoffeesRwanda Mushaka Grade 1
Rusizi - Lake Kivu · Rwanda

Rwanda Mushaka Grade 1

Fully Washed Caturra, Catuai, Bourbon, grown at 1600 to 1700 masl

Roasted by Bun Coffee Byron Bay

Available now· checked 3 Aug
Washing StationRoaster-stated
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Cupping score

83.5/ 100

Very good · SCA 80–84

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryBun Coffee Byron Bay· Byron Bay Region, Australia
Washing StationMushaka Wetmill, Rusizi - Lake Kivu, Rwanda✓
ProducerBeathe Nyirankunzurwanda
ProcessFully WashedMushaka focuses exclusively on fully washed coffee, a process that highlights the beans' clarity and brightness✓
Harvest—
Altitude1600 to 1700 masl✓
ClimateTropical savanna
VarietiesCaturra, Catuai, Bourbon✓
Roast—
Tasting notesplum, red apple, white nectarine, almond, toffee, baked cocoa✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

6NOTES
  • plum
    Fruity › Dried
  • red apple
    Fruity › Apple
  • white nectarine
    Fruity
  • almond
    Nutty/Cocoa › Almond
  • toffee
    Sweet › Brown Sugar
  • baked cocoa
    Nutty/Cocoa

Supply Chain

  1. Washing Station

    Mushaka Wetmill, Rusizi - Lake Kivu, Rwanda

    Grown by Beathe Nyirankunzurwanda

  2. Roastery

    Bun Coffee Byron Bay

  3. Coffee· viewing

    Rwanda Mushaka Grade 1

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarRwanda Murundo KivubeltRwanda SholiRwanda GishekeRwanda TABARwanda MuhehweCafé RWANDA - UBUKISame variety, exploredCaturra3255Catuai1933Bourbon2353Similar flavour profileplum, red apple, white nectarine1358Same processFully Washed350From the same originRwanda748More from this roasterBun Coffee Byron Bay76 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessFully WashedAltitude1600 to 1700 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability