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HomeCoffeesRwanda - Gisheke - Natural
Nyamasheke District · Rwanda

Rwanda - Gisheke - Natural

Natural Red Bourbon, grown at 1650 to 1850 masl

Roasted by Flight Coffee

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryFlight Coffee· Wellington, New Zealand
Washing StationGisheke Washing Station, Nyamasheke District, Rwanda✓
Producer—
ProcessNatural✓
Harvest—
Altitude1650 to 1850 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastEspresso✓
Tasting notesBlack Cherry, Boysenberry, Vanilla✓

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

Flavor Profile

3NOTES
  • Black Cherry
    Fruity › Cherry
  • Boysenberry
    Fruity › Berry
  • Vanilla
    Sweet › Vanilla

Supply Chain

  1. Washing Station

    Gisheke Washing Station, Nyamasheke District, Rwanda

  2. Roastery

    Flight Coffee

  3. Coffee· viewing

    Rwanda - Gisheke - Natural

Keep exploring the atlas

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

Tastes similarGISHEKE NATURAL, RUANDA - SUODATINKAHVIGISHEKE NATURAL, RWANDA - FILTER COFFEEGisheke RwandaRwanda | Gisheke | Red Bourbon | Washed | Filter | 250gRwanda / DukundekawaRwanda | Gisheke | Red Bourbon | Natural | Filter | 250gMore from this farmGisheke Washing Station1 moreSame variety, exploredRed Bourbon764Similar flavour profileBlack Cherry, Boysenberry, Vanilla962Same processNatural7627From the same originRwanda748More from this roasterFlight Coffee19 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1650 to 1850 maslRoastEspresso
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