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HomeCoffeesRwanda Kirunga Lot 6 N 345
Kirunga · Rwanda

Rwanda Kirunga Lot 6 N 345

Natural

Roasted by Rave Coffee

Recently sold out· checked 20 Jun
CooperativeRoaster-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

RoasteryRave Coffee· Cirencester, United Kingdom
CooperativeRwamatamu Coffee, Kirunga, Rwanda?
Producera husband-and-wife team
ProcessNaturalA vibrant light roast, natural process coffee from Rwanda’s Rwamatamu Coffee, packed with juicy strawberry, sweet mandarin and red liquorice notes✓
Harvest—
Altitude—
ClimateTemperate oceanic
Varieties—
RoastLight✓
Tasting notesstrawberry, mandarin, red licorice✓

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

Flavor Profile

3NOTES
  • strawberry
    Fruity › Berry › Strawberry
  • mandarin
    Fruity › Citrus
  • red licorice
    Spices › Brown Spice

Supply Chain

  1. Cooperative

    Rwamatamu Coffee, Kirunga, Rwanda

    Grown by a husband-and-wife team

  2. Roastery

    Rave Coffee

  3. Coffee· viewing

    Rwanda Kirunga Lot 6 N 345

Keep exploring the atlas

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

Tastes similarRwanda, Kirorero - GisizaRwanda RwamatamuKanya Lot19 Rwanda Coffee BeansRwamatamu, RwandaRwanda 1Rwanda KibiriziMore from this farmRwamatamu Coffee2 moreSimilar flavour profilestrawberry, mandarin, red liquorice889Same processNatural7627From the same originRwanda748More from this roasterRave Coffee41 coffees
Community

Brew recipes

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

ProcessNaturalRoastLight
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