blackcurrant · tomato leaf · cane sugar
- Process
- Washed, 18 h fermentation
- Altitude
- 1,750 m
- Roast
- Light2 of 5
Brew it as: Hario V60, Kalita Wave
€14.50
250 g whole bean
← All beans
Rwanda
Nyamasheke
Kimuka Coffee CompanyNyamasheke, Western Province
Dried with the mucilage still on the seed, which puts a layer of dried fruit over a very classical Bourbon sweetness. Excellent on the Aeropress at 88 °C.
Cup notes
- dried apricot
- cocoa nib
- orange peel
€13.90
250 g whole bean
Roast
Light-medium
3 of 5
- Process
- Honey, 14 days
- Varietal
- Red Bourbon
- Altitude
- 1,900 m
- Harvest
- 09/2025
- Producer
- Kimuka Coffee Company
- Region
- Nyamasheke, Western Province
House recipe
Where we start with this coffee. The calculator below scales it to any dose, any vessel, any ratio.
- Brew it as
- Aeropress · Kalita Wave
- Ratio
- 1 : 15.0
- Water
- 90 °C
- Grind
- fine-medium, like caster sugar
Brew ratio calculator
Dose, water and time for Rwanda Nyamasheke — set one number, the rest follows.
1 : 121 : 16
Lower is stronger. Our house ratio for this coffee is 1 : 15.0.
g
Coffee
13.3g
Water
200ml
In the cup
173ml
Target time
2:15
- Temperature
- 90 °C
- Cups
- 1 × 173 ml
- Grind
- fine-medium, like caster sugar
Pour schedule
Immersion brew — all the water goes in at once, then it steeps.
- 0:00Water → 200 ml
- 0:15Stir three times
- 1:45Press slowly for 30 seconds
- 2:15Done, lift the brewer
13.3 g of coffee to 200 ml of water, target time 2:15.
All beans
peach · jasmine · blueberry skin
- Process
- Natural, 21 days on raised beds
- Altitude
- 2,050 m
- Roast
- Very light1 of 5
Brew it as: Hario V60, Chemex
€15.90
250 g whole bean
red apple · brown sugar · almond
- Process
- Washed, 36 h fermentation
- Altitude
- 1,680 m
- Roast
- Light-medium3 of 5
Brew it as: Kalita Wave, Batch Brew
€13.50
250 g whole bean