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HomeCoffeesMahembe Geisha kopen? - Keen Coffee
Rwanda

Mahembe Geisha kopen? - Keen Coffee

Anaerobic Natural Mibirizi-Geisha, grown at 2300 masl

Roasted by Keen Coffee

Recently sold out· checked 30 Jul
FarmRoaster-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

RoasteryKeen Coffee· Rotterdam, Netherlands
FarmMahembe, Rwanda?
Producer—
ProcessAnaerobic NaturalBy using an anaerobic natural process, the coffee develops an incredibly juicy, tropical intensity✓
Harvest—
Altitude2300 masl✓
ClimateTropical savanna
VarietiesMibirizi-Geisha✓
RoastLight✓
Tasting notesripe peach, mango, zesty lime✓

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

Flavor Profile

3NOTES
  • ripe peach
    Fruity › Peach
  • mango
    Fruity
  • zesty lime
    Fruity › Citrus › Lime

Supply Chain

  1. Farm

    Mahembe, Rwanda

  2. Roastery

    Keen Coffee

  3. Coffee· viewing

    Mahembe Geisha kopen? - Keen Coffee

Keep exploring the atlas

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

Tastes similarMAHEMBERwanda Mahembe - Jacu Coffee RoasteryCAFÉ RWANDA INGAGIRwandan CoffeeSpecialty Coffee / Rwanda Rambagira Kawa WomenFruity & Floral - Rwanda KarengeraMore from this farmMahembe3 moreSimilar flavour profileripe peach, mango, zesty lime551Same processAnaerobic Natural776From the same originRwanda748More from this roasterKeen Coffee33 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude2300 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