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HomeCoffeesAfrika plus minus 20°
Blend · Rwanda + Kenya + Ethiopia

Afrika plus minus 20°

Washed Bourbon, SL, Ruiru 11, Batian, Heirloom

Roasted by Kafferäven

Available now· checked 3 Aug
RegionEstimated
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Details

RoasteryKafferäven· Vastra Gotaland, Sweden
BlendKopakaki, Rwanda + Mwiria AB, Kenya + Guji, Ethiopia
Producer—
ProcessWashed33% Rwanda Kopakaki, våtförädlad Bourbon?
Harvest—
Altitude—
VarietiesBourbon, SL, Ruiru 11, Batian, Heirloom✓
Roast—
Tasting notessoft milk chocolate, sweet, fruity, mild acidity✓

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

Flavor Profile

4NOTES
  • soft milk chocolate
    Nutty/Cocoa › Chocolate
  • sweet
    Sweet › Overall Sweet
  • fruity
    Fruity
  • mild acidity
    Sour/Fermented

Supply Chain

  1. Origins

    A blend of 3 origins

    this coffee combines green coffee from several places

    1. Kopakaki, Rwanda

      Washed

    2. Mwiria AB, Kenya

      Washed

    3. Guji, Ethiopia

      Natural

  2. Roastery

    Kafferäven

  3. Coffee· viewing

    Afrika plus minus 20°

Keep exploring the atlas

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

Tastes similar431°Rwanda NgomaRwanda MuhororoRuanda Abakundakawa Bio, 500 gRwanda Kanyege IsimbiRwandaSame variety, exploredBourbon2353SL6Ruiru 11604Batian552Similar flavour profilesoft milk chocolate, sweet, fruity930Same processWashed13025From the same originRwanda748More from this roasterKafferäven29 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