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HomeCoffeesRwanda Fugi Warakoze Musaza
slopes between the Nyungwe National Forest and the border of Burundi · Rwanda

Rwanda Fugi Warakoze Musaza

Washed Parainema, grown at 1900 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
Region & Countryslopes between the Nyungwe National Forest and the border of Burundi, Rwanda✓
Producer—
ProcessWashed✓
Harvest—
Altitude1900 masl✓
VarietiesParainema✓
Roast—
Tasting notesRaisin, Raw Sugar, Jasmine, Milk Chocolate✓

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

Flavor Profile

4NOTES
  • Raisin
    Fruity › Dried › Raisin
  • Raw Sugar
    Green/Vegetative › Raw
  • Jasmine
    Floral › Jasmine
  • Milk Chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Region & Country

    slopes between the Nyungwe National Forest and the border of Burundi, Rwanda

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Rwanda Fugi Warakoze Musaza

Keep exploring the atlas

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

Tastes similarRwanda NgomaRWANDA INZOVU - ESPRESSORwanda (Washed)RWANDA INZOVU - FILTERRwanda Gitega Hills NaturalRwanda, Kirorero - GisizaSame variety, exploredParainema223Similar flavour profileRaisin, Raw Sugar, Jasmine2168Same processWashed13025From the same originRwanda748More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessWashedAltitude1900 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