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HomeCoffeesKizi Rift Natural Espresso
Rutsiro · Rwanda

Kizi Rift Natural Espresso

Natural Bourbon rojo, grown at 1550 to 1900 masl

Roasted by Right Side Coffee

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryRight Side Coffee· Barcelona, Spain
CooperativeBaho Coffee, Rutsiro, Rwanda✓
ProducerSmallholders
ProcessNatural✓
Harvest2024✓
Altitude1550 to 1900 masl✓
VarietiesBourbon rojo✓
RoastEspresso✓
Tasting notescherry, marzipan, rose, strawberry✓

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

Flavor Profile

4NOTES
  • cherry
    Fruity › Cherry
  • marzipan
    Nutty/Cocoa
  • rose
    Floral › Rose
  • strawberry
    Fruity › Berry › Strawberry

Supply Chain

  1. Cooperative

    Baho Coffee, Rutsiro, Rwanda

    Grown by Smallholders

  2. Harvest

    2024

    stated by the roaster, no harvest year to match on

  3. Roastery

    Right Side Coffee

  4. Coffee· viewing

    Kizi Rift Natural Espresso

Keep exploring the atlas

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

Tastes similarKizi Rift Natural FiltroKizi Rift Honey EspressoNatural RuandaCih Emar - Rwanda - Icö TorréfactionKizi Rift Honey FiltroRwanda Maries Coffee EspressoMore from this producerSmallholders281Same variety, exploredBourbon rojo18Similar flavour profilecereza, mazapán, rosa25Same processNatural7627From the same originRwanda748More from this roasterRight Side Coffee106 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1550 to 1900 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

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