Rwanda
Rwanda Nyamasheke
Nyamasheke, Western Province · 1600–1950 masl · Washed
View on mapRed Bourbon from Lake Kivu's shores: clean, balanced, with orchard-fruit sweetness and gentle acidity.
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
Red AppleCaramelOrangeCocoa
Brewing recommendations
Pour-Over V60affinity 9/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Balanced; apple-caramel sweetness.
Chemexaffinity 8/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Clean and orchard-fruit forward.
Kalita Waveaffinity 7/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; red apple and caramel with rounded sweetness.
Espressoaffinity 7/10
Grind
Fine (260µm)
Temp
93°C
Ratio
1:2.3
Brew
28s
Cocoa, caramel, orange peel; pairs nicely with milk.
Cold Brewaffinity 7/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; red apple and caramel without the bite.
AeroPressaffinity 6/10
Grind
Medium-Fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; red apple and caramel with soft acidity.
French Pressaffinity 5/10
Grind
Coarse (1050µm)
Temp
95°C
Ratio
1:15
Brew
240s
Heavy body; red apple and caramel with textured mouthfeel.
Moka Potaffinity 4/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; red apple and caramel in a concentrated cup.