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HomeCoffeesSimbi Honey - Ruanda Espresso
Huye · Rwanda

Simbi Honey - Ruanda Espresso

Natural Bourbon, grown at 1850 masl

Roasted by 19grams

Available now· checked 3 Aug
Washing StationRoaster-stated
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Cupping score

88.5/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

Roastery19grams· Berlin, Germany
Washing StationSimbi Washing Station, Rwanda?
ProducerAbdul Rudahunga
ProcessNaturalDie Bohnen des roten Bourbon-Lots wurden natürlich verarbeitet. Hierbei werden die Kirschen nach der Ernte samt ihrer Schale getrocknet✓
Harvest2025/26?
Altitude1850 masl✓
ClimateTropical savanna
VarietiesBourbon✓
RoastEspresso✓
Tasting notesfudgy Toffee, sweet blueberry jam, dried fig✓

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

Flavor Profile

3NOTES
  • fudgy Toffee
    Sweet › Brown Sugar
  • sweet blueberry jam
    Fruity › Berry › Blueberry
  • dried fig
    Fruity › Dried

Supply Chain

  1. Washing Station

    Simbi Washing Station, Rwanda

    Grown by Abdul Rudahunga · Huye

  2. Harvest

    Bourbon · Natural · 2025

  3. Roastery

    19grams

  4. Coffee· viewing

    Simbi Honey - Ruanda Espresso

Keep exploring the atlas

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

Tastes similarSimbi Natural EspressoSimbi Washed EspressoCafe Des Mamas Washed Ruanda EspressoFugi Ikizere Women WashedSimbi Honey - Ruanda FilterJanja Hill Honey RwandaMore from this producerAbdul Rudahunga8More from this farmSimbi Washing Station9 moreSame variety, exploredBourbon2353Same processNatural7627From the same originRwanda748More from this roaster19grams289 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1850 maslRoastEspresso
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

Harvest sourceObserved