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HomeCoffeesRwanda - Andre Hakizimana (Washed)
Northern Province · Rwanda

Rwanda - Andre Hakizimana (Washed)

Washed Red Bourbon, grown at 1900 masl

Roasted by Coffee Alchemy

Recently sold out· checked 3 Aug
ProducerRoaster-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

RoasteryCoffee Alchemy· Sydney, Australia
ProducerAndre Hakizimana, Northern Province, Rwanda✓
ProducerAndre Hakizimana
ProcessWashed✓
Harvest—
Altitude1900 masl✓
ClimateTemperate oceanic
VarietiesRed Bourbon✓
Roast—
Tasting notesOrange marmalade, apricot, milk chocolate✓

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

Flavor Profile

3NOTES
  • Orange marmalade
    Fruity › Citrus › Orange
  • apricot
    Fruity
  • milk chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Producer

    Andre Hakizimana, Northern Province, Rwanda

    Grown by Andre Hakizimana

  2. Roastery

    Coffee Alchemy

  3. Coffee· viewing

    Rwanda - Andre Hakizimana (Washed)

Keep exploring the atlas

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

Tastes similarRwanda WashedRwandaRwanda, Kirorero - GisizaRwanda ImpanoRWANDA INZOVU - ESPRESSORwanda Andre HakizimanaSame variety, exploredRed Bourbon764Similar flavour profileOrange marmalade, apricot, milk chocolate1901Same processWashed13025From the same originRwanda748More from this roasterCoffee Alchemy35 coffees
Community

Brew recipes

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

ProcessWashedAltitude1900 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