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HomeCoffeesBaho – Rwanda 250g
Kizi Rift · Rwanda

Baho – Rwanda 250g

Natural Red Bourbon, grown at 1700 to 2000 masl

Roasted by Caffe Cognetti

Recently sold out· checked 27 Jun
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryCaffe Cognetti· Bari, Italy
Washing StationBaho Coffee, Kizi Rift, Rwanda✓
ProducerEmanuel Rusatira
ProcessNaturalNaturale✓
Harvest—
Altitude1700 to 2000 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting notesforest fruits, macadamia nuts, hibiscus flowers, light rosemary, dark chocolate✓

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

Flavor Profile

5NOTES
  • forest fruits
    Fruity
  • macadamia nuts
    Nutty/Cocoa
  • hibiscus flowers
    Floral › Hibiscus
  • light rosemary
    Floral › Rose
  • dark chocolate
    Nutty/Cocoa › Dark Chocolate

Supply Chain

  1. Washing Station

    Baho Coffee, Kizi Rift, Rwanda

    Grown by Emanuel Rusatira

  2. Roastery

    Caffe Cognetti

  3. Coffee· viewing

    Baho – Rwanda 250g

Keep exploring the atlas

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

Tastes similarSkymning i RwandaRwanda 250GCaffè Specialty Rwanda Kirambo LavatoGitesi #6 RwandaRuanda Abakundakawa Bio, 500 gRwanda Mushaka Grade 1More from this farmBaho Coffee4 moreSame variety, exploredRed Bourbon764Similar flavour profilefruits of the forest, macadamia nuts, hibiscus flowers10Same processNatural7627From the same originRwanda748More from this roasterCaffe Cognetti25 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1700 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