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HomeCoffeesKirambo - Rwanda
Lake Kivu · Rwanda

Kirambo - Rwanda

Washed Red Bourbon

Roasted by Foundry Coffee Roasters

Available now· checked 19 Jul
Washing StationRoaster-stated
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Details

RoasteryFoundry Coffee Roasters· Sheffield, United Kingdom
Washing StationKirambo Washing Station, Lake Kivu, Rwanda?
Producer—
ProcessWashedThe high quality of the coffee and the cooperative nature of the farmers at Kirambo have allowed RTC to produce excellent fully washed and natural coffees≈
Harvest—
Altitude—
VarietiesRed Bourbon≈
Roast—
Tasting notesstewed red fruit, orange acidity, brown sugar sweetness, nutmeg✓

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

Flavor Profile

4NOTES
  • stewed red fruit
    Fruity › Berry
  • orange acidity
    Fruity › Citrus › Orange
  • brown sugar sweetness
    Sweet › Brown Sugar
  • nutmeg
    Spices › Brown Spice › Nutmeg

Supply Chain

  1. Washing Station

    Kirambo Washing Station, Lake Kivu, Rwanda

  2. Roastery

    Foundry Coffee Roasters

  3. Coffee· viewing

    Kirambo - Rwanda

Keep exploring the atlas

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

Tastes similarGitesi #6 RwandaJanja Hill RwandaRwanda Murundo KivubeltRwanda Dukunde Kawa CollectiveRwanda - KarambiRwanda GishekeSame variety, exploredRed Bourbon764Similar flavour profilestewed red fruits, orange acidity, brown sugar sweetness132Same processWashed13025From the same originRwanda748More from this roasterFoundry Coffee Roasters12 coffees
Community

Brew recipes

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

ProcessWashed
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