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HomeCoffeesRwanda Gasharu Rugori
Macuba Sector, Nyamasheke district, Western Province · Rwanda

Rwanda Gasharu Rugori

Washed Bourbon, grown at 1600 to 2100 masl

Roasted by Friedhats

Recently sold out· checked 5 Jul
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

RoasteryFriedhats· Amsterdam, Netherlands
CooperativeGasharu Coffee, Macuba Sector, Nyamasheke district, Western Province, Rwanda✓
Producer—
ProcessWashed✓
Harvest—
Altitude1600 to 2100 masl✓
ClimateTropical savanna
VarietiesBourbon✓
RoastEspresso✓
Tasting notesBlackberry, date, Breakfast tea✓

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

Flavor Profile

3NOTES
  • Blackberry
    Fruity › Berry › Blackberry
  • date
    Fruity › Dried
  • Breakfast tea
    Floral › Black Tea

Supply Chain

  1. Cooperative

    Gasharu Coffee, Macuba Sector, Nyamasheke district, Western Province, Rwanda

  2. Roastery

    Friedhats

  3. Coffee· viewing

    Rwanda Gasharu Rugori

Keep exploring the atlas

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

Tastes similarRwanda Gasharu IntegoRwanda Gasharu IremeGasharu RwandaRwanda Nyamasheke Gasharu HoneyRwandaRwanda UrugoriMore from this farmGasharu Coffee6 moreSame variety, exploredBourbon2353Similar flavour profileBlackberry, Dates, Breakfast tea857Same processWashed13025From the same originRwanda748More from this roasterFriedhats354 coffees
Community

Brew recipes

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

ProcessWashedAltitude1600 to 2100 maslRoastEspresso
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