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HomeCoffeesRwanda - Liza thin natural
South West Rwanda · Rwanda

Rwanda - Liza thin natural

thin layer natural Red Bourbon, grown at 1600 masl

Roasted by Horsham Coffee Roaster

Recently sold out· checked 3 Aug
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
Locality, Region & CountryLiza washing station, South West Rwanda, Rwanda?
ProducerJean Paul
Processthin layer natural≈
Harvest—
Altitude1600 masl✓
VarietiesRed Bourbon≈
Roast—
Tasting notesOrange, raisin, caramel, berries✓

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

Flavor Profile

4NOTES
  • Orange
    Fruity › Citrus › Orange
  • raisin
    Fruity › Dried › Raisin
  • caramel
    Sweet › Brown Sugar
  • berries
    Fruity › Berry

Supply Chain

  1. Locality, Region & Country

    Liza washing station, South West Rwanda, Rwanda

    Grown by Jean Paul

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    Rwanda - Liza thin natural

Keep exploring the atlas

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

Tastes similarRwanda Coffee BeansRwanda, NzizaRwanda, BukiRwanda, IzaRwanda NaturalAll Natural | Rwanda | FilterMore from this producerJean Paul21Same variety, exploredRed Bourbon764Similar flavour profileOrange, raisin, caramel2977From the same originRwanda748More from this roasterHorsham Coffee Roaster142 coffees
Community

Brew recipes

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

Processthin layer naturalAltitude1600 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