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HomeCoffeesRwanda Nkara Soil Project Lot.1204[Medium-light roast]
Gakenke · Rwanda

Rwanda Nkara Soil Project Lot.1204[Medium-light roast]

Fully Washed Red Bourbon, grown at 1800 to 2100 masl

Roasted by Kurasu

Stock not confirmed
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

RoasteryKurasu· Singapore, Singapore
Washing StationNkara CWS, Gakenke, Rwanda✓
Producer—
ProcessFully Washed✓
Harvest—
Altitude1800 to 2100 masl✓
ClimateTemperate oceanic
VarietiesRed Bourbon✓
Roast—
Tasting notesFloral, Mandarin orange, Baked Apple, Grapefruit, Brown Sugar, Japanese Black Tea✓

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

Flavor Profile

6NOTES
  • Floral
    Floral
  • Mandarin orange
    Fruity › Citrus › Orange
  • Baked Apple
    Fruity › Apple
  • Grapefruit
    Fruity › Citrus › Grapefruit
  • Brown Sugar
    Sweet › Brown Sugar
  • Japanese Black Tea
    Floral › Black Tea

Supply Chain

  1. Washing Station

    Nkara CWS, Gakenke, Rwanda

  2. Roastery

    Kurasu

  3. Coffee· viewing

    Rwanda Nkara Soil Project Lot.1204[Medium-light roast]

Keep exploring the atlas

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

Tastes similarRwanda Nkara Soil Project Lot 1204Medium Light RoastRwanda Mbilima Soil Project Lot.0704[Light roast]Rwanda Mbilima Soil Project Lot.0704[Light roast]【RWANDA】RULI 1504 -SOIL PROJECT-Rwanda Organic Dukunde Kawa Mbilima, 12 oz whole beanRwanda AbakundakawaSame variety, exploredRed Bourbon764Similar flavour profileFloral, Mandarin orange, Baked Apple2003Same processFully Washed350From the same originRwanda748More from this roasterKurasu19 coffees
Community

Brew recipes

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

ProcessFully WashedAltitude1800 to 2100 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