Cyesha, Anoxic Natural
Summary
Cyesha is a coffee from Rwanda produced by Muraho Trading Company, sourcing from 470 local producers near Lake Kivu. Grown at 1550 MASL, this Red Bourbon variety undergoes an anoxic natural process where ripe cherries ferment for 48 hours in a zero-oxygen environment. Flavour notes include clementine, cranberry and tropical fruit compote.
Espresso
- Coffee in
- 22 g
- Coffee out
- 44 g
- Time
- 28 s
- Temperature
- 94°C
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
- Espresso
- Decaffeinated
- No
- Producer
- Muraho Trading Company
- Altitude
- 1550 m.a.s.l
- Variety
- Red Bourbon
- Notes
- Cranberry, Orange
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The roaster
Five Senses is a specialty coffee roaster based in Perth, Australia, built around the purpose of impacting people positively through coffee. They're a larger o…
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