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HomeCoffeesJANJA HILL | Rwanda | Washed
Nordruanda, Gakenke · Rwanda

JANJA HILL | Rwanda | Washed

Washed Red Bourbon, grown at 1570 to 2100 masl

Roasted by kaffemik

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

Roasterykaffemik· Vienna, Austria
Washing StationMuzo Washing Station, Nordruanda, Gakenke, Rwanda?
Producer—
ProcessWashed✓
Harvest—
Altitude1570 to 2100 masl✓
ClimateTemperate oceanic
VarietiesRed Bourbon✓
RoastLight✓
Tasting notesblackberry, date, hibiscus tea✓

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
  • date
    Fruity › Dried
  • hibiscus tea
    Floral › Black Tea

Supply Chain

  1. Washing Station

    Muzo Washing Station, Nordruanda, Gakenke, Rwanda

  2. Roastery

    kaffemik

  3. Coffee· viewing

    JANJA HILL | Rwanda | Washed

Keep exploring the atlas

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

Tastes similarJanja Hill Honey RwandaNgororero Washed Ruanda EspressoGIKO HILL LOT #10 | Rwanda | WashedJanja Hill Rwanda Bourbon 2025Kinini Washing StationRwanda IsanoMore from this farmMuzo Washing Station7 moreSame variety, exploredRed Bourbon764Same processWashed13025From the same originRwanda748More from this roasterkaffemik40 coffees
Community

Brew recipes

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

ProcessWashedAltitude1570 to 2100 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