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HomeCoffeesRwanda Kanzu
Nyamasheke · Rwanda

Rwanda Kanzu

Washed

Roasted by Ruby Coffee Roasters

Recently sold out· checked 30 Jul
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

RoasteryRuby Coffee Roasters· Nelsonville, USA
Washing StationKanzu washing station, Nyamasheke, Rwanda✓
Producer—
ProcessWashedMeticulous in their process, coffee cherry is floated and pulped, then undergoes a dry fermentation for up to 18 hours before being washed and soaked✓
Harvest—
Altitude—
ClimateTropical savanna
Varieties—
RoastLight✓
Tasting notesgummy bears, agave nectar, wild plum, cola✓

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

Flavor Profile

4NOTES
  • wild plum
    Fruity › Dried
  • gummy bears
    not on the wheel
  • agave nectar
    not on the wheel
  • cola
    not on the wheel

Supply Chain

  1. Washing Station

    Kanzu washing station, Nyamasheke, Rwanda

  2. Roastery

    Ruby Coffee Roasters

  3. Coffee· viewing

    Rwanda Kanzu

Keep exploring the atlas

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

Tastes similarKanzu, RwandaRwanda KanzuRwanda KanzuKanzu Medium, RwandaRwanda NgambaRwanda Kanzu CoffeeMore from this farmKanzu washing station6 moreSimilar flavour profilegummy bears, agave nectar, wild plum122Same processWashed13025From the same originRwanda748More from this roasterRuby Coffee Roasters29 coffees
Community

Brew recipes

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

ProcessWashedRoastLight
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