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Nyamasheke · Rwanda

Rwanda

Washed Arabica Bourbon, grown at 1800 to 2000 masl

Roasted by Artessa - Coffee Roaster

Available now· checked 3 Aug
ProducerRoaster-stated
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Details

RoasteryArtessa - Coffee Roaster· Usingen, Germany
ProducerCyahinda Coffee, Nyamasheke, Rwanda✓
ProducerNiyonsaba Betty Scheba
ProcessWashed✓
HarvestNovember – April✓
Altitude1800 to 2000 masl?
ClimateTropical savanna
VarietiesArabica Bourbon✓
Roast—
Tasting notestea, berries, milk chocolate, lemon✓

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

Flavor Profile

4NOTES
  • tea
    Floral › Black Tea
  • berries
    Fruity › Berry
  • milk chocolate
    Nutty/Cocoa › Chocolate
  • lemon
    Fruity › Citrus › Lemon

Supply Chain

  1. Producer

    Cyahinda Coffee, Nyamasheke, Rwanda

    Grown by Niyonsaba Betty Scheba

  2. Harvest

    November – April

    stated by the roaster, no harvest year to match on

  3. Roastery

    Artessa - Coffee Roaster

  4. Coffee· viewing

    Rwanda

Keep exploring the atlas

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

Tastes similarCafé RWANDA - UBUKIRWANDAN NYAMASHEKE NATURAL COFFEERwandaRwanda CyeshaRwanda Kanyege IsimbiRwanda RwamatamuSame variety, exploredArabica Bourbon18Similar flavour profiletea, berries, milk chocolate1662Same processWashed13025From the same originRwanda748More from this roasterArtessa - Coffee Roaster28 coffees
Community

Brew recipes

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

ProcessWashedAltitude1800 to 2000 masl
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