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HomeCoffeesAbadatezuka Coop Washed
Nayamasheke District, Western Province · Rwanda

Abadatezuka Coop Washed

Washed Bourbon, grown at 1850 to 2200 masl

Roasted by PT's Coffee Roasting Company

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryPT's Coffee Roasting Company· Kansas City, USA
Washing StationCyato Washing Station, Nayamasheke District, Western Province, Rwanda✓
ProducerAbadatezuka Coop
ProcessWashed✓
Harvest—
Altitude1850 to 2200 masl✓
ClimateTropical savanna
VarietiesBourbon✓
RoastLight✓
Tasting notesblackberry, caramel apple, rye✓

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

Flavor Profile

3NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • caramel apple
    Fruity › Apple
  • rye
    not on the wheel

Supply Chain

  1. Washing Station

    Cyato Washing Station, Nayamasheke District, Western Province, Rwanda

    Grown by Abadatezuka Coop

  2. Roastery

    PT's Coffee Roasting Company

  3. Coffee· viewing

    Abadatezuka Coop Washed

Keep exploring the atlas

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

Tastes similarAkariRwanda Nyamsheke Hills N 354Rwanda Cyarumbo PeaberryRwanda IsanoMushonyi【Kissa】RWANDA Shyira CWS WashedMore from this producerAbadatezuka Coop1More from this farmCyato Washing Station1 moreSame variety, exploredBourbon2353Similar flavour profileblackberry, caramel apple, rye791Same processWashed13025From the same originRwanda748More from this roasterPT's Coffee Roasting Company156 coffees
Community

Brew recipes

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

ProcessWashedAltitude1850 to 2200 maslRoastLight
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