Rwanda Cyato, Washed

Brew Method.Aeropress , Brew Method.French Press , Brew Method.Pour Over , Coffee Type.Filter , Filter , Origin.East Africa , Taste Notes.Caramel , Taste Notes.Floral , Taste Notes.Fruity , Taste Notes.Honey , Taste Notes.Raw Sugar , Taste Notes.Tropical

COFFEE PROFILE

The cool climate of the Nyamasheke region extends the typical harvesting period allowing the cherries to mature at a slower rate, bringing the signature juicy acidity characteristic of Rwandan coffees.
TASTES LIKE Candied pineapple, toffee, yellow peach and green apple
PROFILE
ROAST Filter
COMPONENTS Rwanda Cyato, Washed

BREW GUIDE

How to get the best tasting cup

AGE BEST USED 10 - 30 days after roast
DOSE 20g
WATER AMOUNT 300g total
TEMPERATURE 89 - 90°C
BLOOM 50g (30 seconds)
BREW DURATION 2:30
POURS 5 pours (including bloom) 50g, 70g, 60g, 60g, 60g
FREEZE DATE 16 days after roast

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