Rwanda Tropic
Summary
Rwanda Tropic is a single-origin Arabica from Rwanda's Southern Province, grown at an altitude of 1850–2200 metres. The Bourbon variety is processed by the natural (dry) method. Fully ripe cherries are hand-harvested, soaked, and dried on raised beds for 4–6 weeks, developing a juicy, fruity profile. In the cup it offers ripe berries, juicy peach, and delicate caramel, with an aroma of ripe stone fruits and soft caramel sweetness. The aftertaste is sweet and the body average. The lot contains more broken beans than usual due to manual labour and dry processing, but the coffee remains sweet and juicy.
Espresso
- Coffee in
- 18 g
- Coffee out
- 38 g
- Time
- 26 s
- Temperature
- 93°C
Filter
Ratio 18:300- Coffee in
- 18 g
- Water
- 300 g
- Time
- 3:30
- Temperature
- 95°C
- 0:00Pour 50 g water for bloom (30 s)
- 0:30Pour 150 g water
- 1:20Pour 50 g water
- 1:50Pour 50 g water
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Altitude
- 1850 - 2200 m.a.s.l
- Variety
- Bourbon
- Notes
- Caramel, Peach
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The roaster
25 Coffee Roasters is a specialty coffee roaster based in Prague, Czech Republic, shipping freshly roasted beans across Europe. They send coffee out the day it…
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