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HomeCoffeesCyahinda Espresso
Nyamasheke · Rwanda

Cyahinda Espresso

Natural Red Bourbon

Roasted by Extract Coffee Roasters

Stock not confirmed
FarmRoaster-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

RoasteryExtract Coffee Roasters· Bristol, United Kingdom
FarmCyahinda, Nyamasheke, Rwanda✓
Producerthe family-led community behind Cyahinda
ProcessNatural✓
Harvest—
Altitude—
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastEspresso✓
Tasting notesStrawberry Kisses, Marzipan, Raspberry Ripple, Toffee✓

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

Flavor Profile

4NOTES
  • Strawberry Kisses
    Fruity › Berry › Strawberry
  • Marzipan
    Nutty/Cocoa
  • Raspberry Ripple
    Fruity › Berry › Raspberry
  • Toffee
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    Cyahinda, Nyamasheke, Rwanda

    Grown by the family-led community behind Cyahinda

  2. Roastery

    Extract Coffee Roasters

  3. Coffee· viewing

    Cyahinda Espresso

Keep exploring the atlas

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

Tastes similarRwandaRwanda CyatoRwanda Dukunde Kawa CollectiveRwanda Nyamagabe EspressoRWANDAN NYAMASHEKE NATURAL COFFEERwanda Maries Coffee EspressoSame variety, exploredRed Bourbon764Similar flavour profileStrawberry Kisses, Marzipan, Raspberry Ripple539Same processNatural7627From the same originRwanda748More from this roasterExtract Coffee Roasters27 coffees
Community

Brew recipes

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

ProcessNaturalRoastEspresso
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