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HomeCoffeesRuanda Rugali
Nyamasheke · Rwanda

Ruanda Rugali

Anaerobic Red Bourbon, grown at 1700 masl

Roasted by Kaffeerösterei PeRu

Available now· checked 30 Jul
Washing StationRoaster-stated
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Details

RoasteryKaffeerösterei PeRu· Germany
Washing StationRugali Washing Station, Nyamasheke, Rwanda?
Producer—
ProcessAnaerobicDieser Microlot wird anaeroben fermentiert, wobei die frisch geernteten Kaffeekirschen luftdicht verschlossen und unter Sauerstoffausschluss fermentiert werden✓
Harvest—
Altitude1700 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting notesfloral, ripe strawberry, elderflower syrup, sugarcane, cinnamon✓

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

Flavor Profile

5NOTES
  • floral
    Floral
  • ripe strawberry
    Fruity › Berry › Strawberry
  • elderflower syrup
    Floral
  • sugarcane
    Sweet › Brown Sugar
  • cinnamon
    Spices › Brown Spice › Cinnamon

Supply Chain

  1. Washing Station

    Rugali Washing Station, Nyamasheke, Rwanda

  2. Roastery

    Kaffeerösterei PeRu

  3. Coffee· viewing

    Ruanda Rugali

Keep exploring the atlas

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

Tastes similarRuanda ShyiraRuanda Nyamasheke NyungweRwanda Rugali naturalRuanda Rulindo TumbaMusasa Ruli Rwanda 1Ruanda, Muhororo LavadoMore from this farmRugali Washing Station2 moreSame variety, exploredRed Bourbon764Similar flavour profilefloral, ripe strawberry, elderflower syrup1639Same processAnaerobic2016From the same originRwanda748More from this roasterKaffeerösterei PeRu49 coffees
Community

Brew recipes

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

ProcessAnaerobicAltitude1700 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