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HomeCoffeesGiko Hill Rwanda Bourbon 1
Giko Hill · Rwanda

Giko Hill Rwanda Bourbon 1

Natural Bourbon

Roasted by September Coffee

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasterySeptember Coffee· Ottawa, Canada
Washing StationMuzo washing station, Giko Hill, Rwanda?
Producer—
ProcessNaturalthis natural is balanced and reminds us of spiced rum, blackberries and juicy citrus✓
Harvest—
Altitude—
ClimateTemperate oceanic
VarietiesBourbon✓
Roast—
Tasting notesspiced rum, blackberries, juicy citrus✓

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

Flavor Profile

3NOTES
  • spiced rum
    Sour/Fermented › Alcohol/Fermented
  • blackberries
    Fruity › Berry
  • juicy citrus
    Fruity › Citrus

Supply Chain

  1. Washing Station

    Muzo washing station, Giko Hill, Rwanda

  2. Roastery

    September Coffee

  3. Coffee· viewing

    Giko Hill Rwanda Bourbon 1

Keep exploring the atlas

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

Tastes similarGiko Hill Rwanda BourbonGiko Hill Espresso Rwanda BourbonRwanda Red BourbonJanja Hill Rwanda BourbonRwanda Dukundekawa Mbilima Honey BourbonRwanda Mbizi Washed BourbonMore from this farmMuzo washing station7 moreSame variety, exploredBourbon2353Similar flavour profilespiced rum, blackberries, juicy citrus85Same processNatural7627From the same originRwanda748More from this roasterSeptember Coffee358 coffees
Community

Brew recipes

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

ProcessNatural
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