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HomeCoffeesFruity & Floral - Rwanda Karengera
Nyamasheke · Rwanda

Fruity & Floral - Rwanda Karengera

Washed Red Bourbon, grown at 1650 to 1700 masl

Roasted by Kaffa Roastery

Recently sold out· checked 15 Jun
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

RoasteryKaffa Roastery· Helsinki, Finland
Washing StationKarengera, Nyamasheke, Rwanda✓
Producer—
ProcessWashed✓
Harvest—
Altitude1650 to 1700 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting notesstrawberry, cherry, black tea, jasmine✓

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

Flavor Profile

4NOTES
  • strawberry
    Fruity › Berry › Strawberry
  • cherry
    Fruity › Cherry
  • black tea
    Floral › Black Tea
  • jasmine
    Floral › Jasmine

Supply Chain

  1. Washing Station

    Karengera, Nyamasheke, Rwanda

  2. Roastery

    Kaffa Roastery

  3. Coffee· viewing

    Fruity & Floral - Rwanda Karengera

Keep exploring the atlas

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

Tastes similarFruity & Floral - Rwanda GisangaRwanda Gicumbi NovaRwanda GitesiRwanda Dukunde KawaRwanda, NzizaRwanda Dukundekawa Mbilima Honey BourbonSame variety, exploredRed Bourbon764Similar flavour profilestrawberry, cherry, black tea2652Same processWashed13025From the same originRwanda748More from this roasterKaffa Roastery16 coffees
Community

Brew recipes

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

ProcessWashedAltitude1650 to 1700 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