Nyagishiru
Summary
A natural processed Red Bourbon coffee from the Nyagishiru washing station in Burundi's Muyinga region, produced by Muraho/MATRACO. Grown at 1600-1750 masl, this coffee offers notes of strawberry sherbet, peach, brown sugar, and cucumber, with a clean and refreshing profile. Suitable for both espresso and filter brewing.
V60
- Coffee in
- 17 g
- Water
- 250 g
- Time
- 2:50
- Temperature
- 90°C
Grind: Comandante 18 clicks (medium)
Filter model: Cafec Abaca+. Brew strength: 1.47 TDS.
Kalita
- Coffee in
- 17 g
- Water
- 250 g
- Time
- 2:50
- Temperature
- 90°C
Grind: Comandante 18 clicks (medium)
Filter model: Cafec Abaca+. Brew strength: 1.47 TDS.
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
- Producer
- Muraho
- Altitude
- 1600 - 1750 m.a.s.l
- Variety
- Red Bourbon
- Notes
- Peach, Brown Sugar, Cucumber, Strawberry
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The roaster
Gardelli is a specialty coffee roaster based in Forlì, Italy, helmed by World Coffee Roasting Champion Rubens Gardelli. They focus on single-origin coffees, ra…
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