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HomeCoffeesBuliza
Kigali · Rwanda

Buliza

Washed Bourbon Mayaguez 71, grown at 1790 to 2000 masl

Roasted by Counter Culture Coffee

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
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Details

RoasteryCounter Culture Coffee· Dallas, USA
Washing StationBuliza washing station, Rwanda?
Producer—
ProcessWashed✓
HarvestApril 2023–May 2023✓
Altitude1790 to 2000 masl✓
ClimateTropical savanna
VarietiesBourbon Mayaguez 71✓
Roast—
Tasting notesred fruits, fresh cranberry, dried fruit leather, crisp and clean body✓

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

Flavor Profile

4NOTES
  • red fruits
    Fruity
  • fresh cranberry
    Fruity › Berry › Cranberry
  • dried fruit leather
    Fruity › Dried
  • crisp and clean body
    not on the wheel

Supply Chain

  1. Washing Station

    Buliza washing station, Rwanda

    Kigali

  2. Harvest

    Bourbon Mayaguez 71 · Washed · 2023

  3. Roastery

    Counter Culture Coffee

  4. Coffee· viewing

    Buliza

Keep exploring the atlas

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

Tastes similarMusaza RuandaRwanda Nyamasheke DryBuliye, NaturalKarambiGitweRwanda Ruli AnaerobicSame variety, exploredBourbon Mayaguez 712Similar flavour profilered fruits, fresh cranberry, dried fruit leather139Same processWashed13025From the same originRwanda748More from this roasterCounter Culture Coffee131 coffees
Community

Brew recipes

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

ProcessWashedAltitude1790 to 2000 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

Harvest sourceObserved