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HomeCoffeesRwanda | Gisheke | Red Bourbon | Washed | Filter | 250g
Nyamasheke · Rwanda

Rwanda | Gisheke | Red Bourbon | Washed | Filter | 250g

Washed Red Bourbon, grown at 1650 to 2000 masl

Roasted by Proud Mary Coffee Roasters

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

RoasteryProud Mary Coffee Roasters· Melbourne, Australia
Washing StationGishkeke, Nyamasheke, Rwanda✓
ProducerMuraho Trading Company
ProcessWashed✓
Harvest—
Altitude1650 to 2000 masl✓
ClimateTropical savanna
VarietiesRed Bourbon✓
RoastFilter✓
Tasting notesdried apricot, raisin, vanilla, floral✓

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

Flavor Profile

4NOTES
  • dried apricot
    Fruity
  • raisin
    Fruity › Dried › Raisin
  • vanilla
    Sweet › Vanilla
  • floral
    Floral

Supply Chain

  1. Washing Station

    Gishkeke, Nyamasheke, Rwanda

    Grown by Muraho Trading Company

  2. Roastery

    Proud Mary Coffee Roasters

  3. Coffee· viewing

    Rwanda | Gisheke | Red Bourbon | Washed | Filter | 250g

Keep exploring the atlas

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

Tastes similarRwanda | Gisheke | Red Bourbon | Natural | Filter | 250gRwanda | Bumbogo | Red Bourbon | Honey | Filter | 250gRwanda - Gisheke - NaturalGisheke RwandaRwanda Red BourbonRwanda GishekeMore from this producerMuraho Trading Company12More from this farmGishkeke1 moreSame variety, exploredRed Bourbon764Similar flavour profiledried apricot, raisin, vanilla2647Same processWashed13025From the same originRwanda748More from this roasterProud Mary Coffee Roasters736 coffees
Community

Brew recipes

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

ProcessWashedAltitude1650 to 2000 maslRoastFilter
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