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HomeCoffeesRuanda Women Coffee Organic
Kamonyi · Rwanda

Ruanda Women Coffee Organic

Washed Red Bourbon, grown at 1400 to 2000 masl

Roasted by Kaffeerösterei Eiderstedt

Available now· checked 30 Jul
Washing StationRoaster-stated
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Details

RoasteryKaffeerösterei Eiderstedt· Tating, Germany
Washing StationMbizi, Kamonyi, Rwanda?
Producer—
ProcessWashedVollständig gewaschene Arabica-Sorten A1 und A2✓
HarvestMay to June?
Altitude1400 to 2000 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
Roast—
Tasting notesbrown sugar, lime, maple✓

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

Flavor Profile

3NOTES
  • brown sugar
    Sweet › Brown Sugar
  • lime
    Fruity › Citrus › Lime
  • maple
    Sweet › Brown Sugar

Supply Chain

  1. Washing Station

    Mbizi, Kamonyi, Rwanda

  2. Harvest

    May to June

    stated by the roaster, no harvest year to match on

  3. Roastery

    Kaffeerösterei Eiderstedt

  4. Coffee· viewing

    Ruanda Women Coffee Organic

Keep exploring the atlas

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

Tastes similarRwanda Women CoffeeRuanda – Women Coffee ProjectRuanda Woman Farmer Limited EditionNatural RuandaSpecialty Coffee / Rwanda Rambagira Kawa WomenRwanda Womens CoffeeMore from this farmMbizi3 moreSame variety, exploredRed Bourbon764Similar flavour profilebrown sugar, lime, maple1096Same processWashed13025From the same originRwanda748More from this roasterKaffeerösterei Eiderstedt22 coffees
Community

Brew recipes

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

ProcessWashedAltitude1400 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