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HomeCoffeesRwanda Bwishaza Anaerobic Fermentation
North of Kibuye · Rwanda

Rwanda Bwishaza Anaerobic Fermentation

Anaerobic Red Bourbon, grown at 1600 masl

Roasted by Horsham Coffee Roaster

Recently sold out· checked 3 Aug
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
Locality, Region & CountryBwishaza, North of Kibuye, Rwanda?
Producer—
ProcessAnaerobic✓
HarvestMarch to June≈
Altitude1600 masl?
VarietiesRed Bourbon≈
Roast—
Tasting notesraisin, orange, plum, caramel✓

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
  • orange
    Fruity › Citrus › Orange
  • plum
    Fruity › Dried
  • caramel
    Sweet › Brown Sugar

Supply Chain

  1. Locality, Region & Country

    Bwishaza, North of Kibuye, Rwanda

  2. Harvest

    March to June

    stated by the roaster, no harvest year to match on

  3. Roastery

    Horsham Coffee Roaster

  4. Coffee· viewing

    Rwanda Bwishaza Anaerobic Fermentation

Keep exploring the atlas

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

Tastes similarRwanda Natural AnaerobicBwishaza Anaerobic HoneyRwanda Ruli AnaerobicRwanda Butare Anaerobic NaturalRwanda Nyamasheke "Ireme" AnaerobicRwanda Rwamatamu AnaerobicSame variety, exploredRed Bourbon764Similar flavour profileraisin, orange, plum3312Same processAnaerobic2016From the same originRwanda748More from this roasterHorsham Coffee Roaster142 coffees
Community

Brew recipes

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

ProcessAnaerobicAltitude1600 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