How to brew this

Suggestion
Ratio
1:2.1
1:16
Temp
93°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Medium-Light · 4/10
Type
Single origin
Origin
Nyamasheke, Western Province, Rwanda
Process
Natural
Tasting notes
Rich chocolateRed berriesPlum caramelDried stone fruit
Varietal
Red Bourbon
Species
Arabica
Altitude
1550–1800 masl
Farm
Cyesha Washing Station
Best for
Espresso
About
A natural Red Bourbon microlot from Cyesha Washing Station on Lake Kivu, dried about 43 days on raised beds. As espresso: dark chocolate and plum caramel, bursts of red berry, and a long dried stone fruit finish.

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FAQ

Where does Rwanda Cyesha Espresso Roast come from?

Rwanda Cyesha Espresso Roast comes from Nyamasheke, Western Province, Rwanda. It is a natural coffee. It grows at 1550–1800 masl.

What does Rwanda Cyesha Espresso Roast taste like?

Vertue Coffee Roasters lists rich chocolate, red berries, plum caramel and dried stone fruit.

How do I brew Rwanda Cyesha Espresso Roast?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.