Rwanda Nyamasheke
Nyamasheke, Western Province · 1600–1950 masl · Washed
Red Bourbon from Lake Kivu's shores: clean, balanced, with orchard-fruit sweetness and gentle acidity.
Rwanda's specialty industry was built largely after 1994 as part of national recovery, with washing stations becoming community hubs. Its biggest pest, the 'potato defect,' can make a single bad bean taint an entire cup.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Rwanda Nyamasheke | 7 | 7 | 7 | 3 | 6 | 8 |
Details
- Varieties
- Red Bourbon
- Processing
- Washed
- Roast
- Medium-Light
- Harvest
- Mar, Apr, May, Jun
Tasting notes
Brewing recommendations
- Grind
- Medium-Fine (600µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 210s
Balanced; apple-caramel sweetness.
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:17
- Brew
- 270s
Clean and orchard-fruit forward.
- Grind
- Medium (800µm)
- Temp
- 93°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; red apple and caramel with rounded sweetness.
- Grind
- Fine (260µm)
- Temp
- 93°C
- Ratio
- 1:2.3
- Brew
- 28s
Cocoa, caramel, orange peel; pairs nicely with milk.
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; red apple and caramel without the bite.
- Grind
- Medium-Fine (600µm)
- Temp
- 85°C
- Ratio
- 1:14
- Brew
- 90s
Versatile cup; red apple and caramel with soft acidity.
- Grind
- Coarse (1050µm)
- Temp
- 95°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; red apple and caramel with textured mouthfeel.
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; red apple and caramel in a concentrated cup.