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HomeCoffeesBwishaza carbonic natural
North of Kibuye · Rwanda

Bwishaza carbonic natural

Carbonic Maceration Red Bourbon, grown at 1600 masl

Roasted by Horsham Coffee Roaster

Recently sold out· checked 3 Aug
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
Locality, Region & CountryBwishaza, North of Kibuye, Rwanda?
Producer—
ProcessCarbonic Maceration?
Harvest—
Altitude1600 masl
VarietiesRed Bourbon≈
Roast—
Tasting notesblackcurrant, strawberry, caramel, rich, silky body✓

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

Flavor Profile

4NOTES
  • blackcurrant
    Fruity › Berry › Blackcurrant
  • strawberry
    Fruity › Berry › Strawberry
  • caramel
    Sweet › Brown Sugar
  • rich, silky body
    not on the wheel

Supply Chain

  1. Locality, Region & Country

    Bwishaza, North of Kibuye, Rwanda

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    Bwishaza carbonic natural

Keep exploring the atlas

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

Tastes similarBwishaza NaturalR Bwishaza Cm NaturalBwishaza Anaerobic HoneyRwanda NaturalRwanda Rugali naturalRugali, Anoxic NaturalSame variety, exploredRed Bourbon764Similar flavour profileblackcurrant, strawberry, caramel2850Same processCarbonic Maceration169From 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.

ProcessCarbonic MacerationAltitude1600 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