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HomeCoffeesKalila Kantengwa
Nyamasheke District · Rwanda

Kalila Kantengwa

Natural Red Bourbon, grown at 1650 to 1900 masl

Roasted by Manhattan Coffee Roasters

Recently sold out· checked 3 Aug
EstateRoaster-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

RoasteryManhattan Coffee Roasters· Rotterdam, Netherlands
EstateJarama, Nyamasheke District, Rwanda✓
ProducerKalila Kantengwa
ProcessNaturalThis Red Bourbon was grown and naturally processed at Jarama✓
Harvest—
Altitude1650 to 1900 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastOmni✓
Tasting notesgranadilla, golden syrup, pomelo, rose hips✓

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

Flavor Profile

4NOTES
  • rose hips
    Floral › Rose
  • granadilla
    not on the wheel
  • golden syrup
    not on the wheel
  • pomelo
    not on the wheel

Supply Chain

  1. Estate

    Jarama, Nyamasheke District, Rwanda

    Grown by Kalila Kantengwa

  2. Roastery

    Manhattan Coffee Roasters

  3. Coffee· viewing

    Kalila Kantengwa

Keep exploring the atlas

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

Tastes similarKalila Kantengwa-MerakiGasharu RwandaJarama RwandaAlexis & Aime Gahizi, Karongi, RwandaRwanda - KarambiRwanda, BukiMore from this producerKalila Kantengwa1More from this farmJarama2 moreSame variety, exploredRed Bourbon764Similar flavour profilegranadilla, golden syrup, pomelo96Same processNatural7627From the same originRwanda748More from this roasterManhattan Coffee Roasters100 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1650 to 1900 maslRoastOmni
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