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HomeCoffeesRwanda Nyamsheke Hills N 354
Nyamasheke Hills · Rwanda

Rwanda Nyamsheke Hills N 354

Washed Red Bourbon, grown at 1750 masl

Roasted by Rave Coffee

Available now· checked 30 Jul
Washing StationRoaster-stated
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Details

RoasteryRave Coffee· Cirencester, United Kingdom
Washing Stationtwo high quality washing stations, Nyamasheke Hills, Rwanda✓
ProducerNdereyimana Louis
ProcessWashedwashed Red Bourbon varietal with crisp fruit flavours & syrupy sweetness in the cup✓
Harvest—
Altitude1750 masl
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastMedium✓
Tasting notesblackberry, apple, maple syrup✓

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

Flavor Profile

3NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • apple
    Fruity › Apple
  • maple syrup
    Sweet › Brown Sugar › Maple Syrup

Supply Chain

  1. Washing Station

    two high quality washing stations, Nyamasheke Hills, Rwanda

    Grown by Ndereyimana Louis

  2. Roastery

    Rave Coffee

  3. Coffee· viewing

    Rwanda Nyamsheke Hills N 354

Keep exploring the atlas

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

Tastes similarRwanda KibiriziRwanda IsanoRwanda Cyarumbo PeaberryRwanda MbilimaRwanda Murundo EspressoRwanda CyarumboMore from this producerNdereyimana Louis1Same variety, exploredRed Bourbon764Similar flavour profileblackberry, apple, maple syrup1278Same processWashed13025From the same originRwanda748More from this roasterRave Coffee41 coffees
Community

Brew recipes

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

ProcessWashedAltitude1750 maslRoastMedium
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