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HomeCoffeesBwishaza Anaerobic Honey
North of Kibuye · Rwanda

Bwishaza Anaerobic Honey

Anaerobic Honey Red Bourbon, grown at 1600 masl

Roasted by Horsham Coffee Roaster

Recently sold out· checked 3 Aug
CooperativeRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

88/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
CooperativeBwishaza co-operative, North of Kibuye, Rwanda≈
Producer—
ProcessAnaerobic HoneyPreparation – Anaerobic honey process✓
Harvest—
Altitude1600 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting notesPineapple, Tamarind, Grapefruit✓

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

Flavor Profile

3NOTES
  • Pineapple
    Fruity › Pineapple
  • Grapefruit
    Fruity › Citrus › Grapefruit
  • Tamarind
    not on the wheel

Supply Chain

  1. Cooperative

    Bwishaza co-operative, North of Kibuye, Rwanda

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    Bwishaza Anaerobic Honey

Keep exploring the atlas

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

Tastes similarRwanda Bwishaza Anaerobic FermentationRwanda Rwamatamu AnaerobicR Bwishaza Cm NaturalRwanda Ruli AnaerobicRwanda Honey Process KibriziBwishaza carbonic naturalMore from this farmBwishaza co-operative1 moreSame variety, exploredRed Bourbon764Similar flavour profilePineapple, Tamarind, Grapefruit793Same processAnaerobic Honey98From the same originRwanda748More from this roasterHorsham Coffee Roaster142 coffees
Community

Brew recipes

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

ProcessAnaerobic HoneyAltitude1600 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