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HomeCoffeesRwanda, Best of Rwanda Auction Lot, K Organics
Huye District · Rwanda

Rwanda, Best of Rwanda Auction Lot, K Organics

Anaerobic Natural RAB C15, grown at 2065 masl

Roasted by Knockbox Coffee

Stock not confirmed
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

91.8/ 100

Outstanding · SCA 90+

Roaster-stated

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

Details

RoasteryKnockbox Coffee· Hong Kong, Hong Kong
Washing StationK Organics CWS, Huye District, Rwanda?
ProducerIgnace NDAYAHUNDWA
ProcessAnaerobic Natural✓
Harvest—
Altitude2065 masl✓
ClimateTropical savanna
VarietiesRAB C15✓
Roast—
Tasting notesOrange Blossom, Peach, Mikan, Juicy, Complex Sweetness✓

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

Flavor Profile

4NOTES
  • Orange Blossom
    Floral
  • Peach
    Fruity › Peach
  • Complex Sweetness
    Sweet › Overall Sweet
  • Mikan
    not on the wheel

Supply Chain

  1. Washing Station

    K Organics CWS, Huye District, Rwanda

    Grown by Ignace NDAYAHUNDWA

  2. Roastery

    Knockbox Coffee

  3. Coffee· viewing

    Rwanda, Best of Rwanda Auction Lot, K Organics

Keep exploring the atlas

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

Tastes similarRwanda, NzizaRwanda NaturalGisheke RwandaRwanda GitesiRwanda Ibisi Bya HuyeSkymning i RwandaMore from this producerIgnace NDAYAHUNDWA1Same variety, exploredRAB C156Similar flavour profileOrange Blossom, Peach, Mikan1437Same processAnaerobic Natural776From the same originRwanda748More from this roasterKnockbox Coffee15 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude2065 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