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HomeCoffeesRwanda Kanzu Station Natural
Rwanda

Rwanda Kanzu Station Natural

Natural Red Bourbon, grown at 1800 masl

Roasted by Onyx Coffee Lab

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
Experience the Coffee Story

Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
Washing StationKanzu station, Rwanda✓
Producer—
ProcessNatural✓
HarvestMay✓
Altitude1800 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastLight✓
Tasting notesdried apricot, cantaloupe, agave, bittersweet chocolate✓

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

Flavor Profile

4NOTES
  • dried apricot
    Fruity
  • cantaloupe
    Fruity
  • bittersweet chocolate
    Nutty/Cocoa
  • agave
    not on the wheel

Supply Chain

  1. Washing Station

    Kanzu station, Rwanda

  2. Harvest

    May

    stated by the roaster, no harvest year to match on

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Rwanda Kanzu Station Natural

Keep exploring the atlas

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

Tastes similarRwanda Kanzu StationRwanda Kanzu NaturalRwanda KanzuRwanda Kanzu CoffeeKanzu Medium, RwandaRwanda KanzuMore from this farmKanzu station3 moreSame variety, exploredRed Bourbon764Similar flavour profiledried apricot, cantaloupe, agave177Same processNatural7627From 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.

ProcessNaturalAltitude1800 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