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HomeCoffeesNymasheke
Western Province, Nymasheke · Rwanda

Nymasheke

Natural Yellow Pacamara, grown at 1700 to 2000 masl

Roasted by SUPREMO KAFFEERÖSTEREI & CAFÉ

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

RoasterySUPREMO KAFFEERÖSTEREI & CAFÉ· Unterhaching, Germany
Washing StationMutovu Coffee Station, Western Province, Nymasheke, Rwanda?
Producer—
ProcessNatural≈
Harvest—
Altitude1700 to 2000 masl✓
ClimateTropical savanna
VarietiesYellow Pacamara✓
Roast—
Tasting notesgrape, strawberry, honey, vanilla✓

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

Flavor Profile

4NOTES
  • grape
    Fruity › Grape
  • strawberry
    Fruity › Berry › Strawberry
  • honey
    Sweet › Brown Sugar › Honey
  • vanilla
    Sweet › Vanilla

Supply Chain

  1. Washing Station

    Mutovu Coffee Station, Western Province, Nymasheke, Rwanda

  2. Roastery

    SUPREMO KAFFEERÖSTEREI & CAFÉ

  3. Coffee· viewing

    Nymasheke

Keep exploring the atlas

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

Tastes similarRWANDAN NYAMASHEKE NATURAL COFFEERwandaCafé RWANDA - UBUKIRwanda Nyamasheke Gasharu HoneyRwanda MuhororoCAFÉ RWANDA INGAGISame variety, exploredYellow Pacamara24Similar flavour profilegrape, strawberry, honey2762Same processNatural7627From the same originRwanda748More from this roasterSUPREMO KAFFEERÖSTEREI & CAFÉ81 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1700 to 2000 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