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HomeCoffeesRwanda Cyato
Nyamasheke District · Rwanda

Rwanda Cyato

Natural Red Bourbon, grown at 1900 to 2200 masl

Roasted by Rumble Coffee Roasters HQ - Local Pickup Only

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

RoasteryRumble Coffee Roasters HQ - Local Pickup Only· Melbourne, Australia
Washing StationCyato, Nyamasheke District, Rwanda?
ProducerCyato farmers
ProcessNatural✓
Harvest—
Altitude1900 to 2200 masl✓
ClimateSubtropical highland
VarietiesRed Bourbon✓
Roast—
Tasting notesCherry, Bush Honey, Sweet Date, Toffee-chocolate, Black forest cake✓

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

Flavor Profile

5NOTES
  • Cherry
    Fruity › Cherry
  • Bush Honey
    Sweet › Brown Sugar › Honey
  • Sweet Date
    Fruity › Dried
  • Toffee-chocolate
    Nutty/Cocoa › Chocolate
  • Black forest cake
    not on the wheel

Supply Chain

  1. Washing Station

    Cyato, Nyamasheke District, Rwanda

    Grown by Cyato farmers

  2. Roastery

    Rumble Coffee Roasters HQ - Local Pickup Only

  3. Coffee· viewing

    Rwanda Cyato

Keep exploring the atlas

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

Tastes similarRwanda CyarumboRwanda Cyato[ODD B] Vincent Rukeribuga - RwandaJanja Hill RwandaRwanda NkaraRwanda CyeshaMore from this farmCyato3 moreSame variety, exploredRed Bourbon764Similar flavour profileCherry, Bush Honey, Sweet Date685Same processNatural7627From the same originRwanda748More from this roasterRumble Coffee Roasters HQ - Local Pickup Only152 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1900 to 2200 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