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HomeCoffeesShyira - Ruanda
Nyabihu District · Rwanda

Shyira - Ruanda

Honey Red Bourbon, grown at 850 masl

Roasted by Hoppenworth & Ploch

Recently sold out· checked 30 Jun
RegionEstimated
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

RoasteryHoppenworth & Ploch· Frankfurt, Germany
Locality, Region & CountryShyira, Nyabihu District, Rwanda≈
ProducerEvariste Hagumimana
ProcessHoneyDie Honey-Aufbereitung unterstreicht diese Eigenschaften mit einer transparenten Süße und lässt im Filter ein präzises, lebendiges Profil entstehen✓
Harvest04.25-06.25✓
Altitude850 masl
VarietiesRed Bourbon≈
Roast—
Tasting notesGrapefruit, Sencha, black currant, cocoa nibs, dried apricot, brown sugar✓

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

Flavor Profile

6NOTES
  • Grapefruit
    Fruity › Citrus › Grapefruit
  • black currant
    Fruity › Berry
  • cocoa nibs
    Nutty/Cocoa
  • dried apricot
    Fruity
  • brown sugar
    Sweet › Brown Sugar
  • Sencha
    not on the wheel

Supply Chain

  1. Locality, Region & Country

    Shyira, Nyabihu District, Rwanda

    Grown by Evariste Hagumimana

  2. Harvest

    04.25-06.25

    stated by the roaster, no harvest year to match on

  3. Roastery

    Hoppenworth & Ploch

  4. Coffee· viewing

    Shyira - Ruanda

Keep exploring the atlas

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

Tastes similarRwanda ShyiraShyiraRuanda ShyiraRWANDA SHYIRA ESPRESSOShyiraShyira Rwanda EspressoMore from this producerEvariste Hagumimana1Same variety, exploredRed Bourbon764Similar flavour profileGrapefruit, Sencha, Schwarze Johannisbeere344Same processHoney1614From the same originRwanda748More from this roasterHoppenworth & Ploch56 coffees
Community

Brew recipes

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

ProcessHoneyAltitude850 masl
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