Decaf Rwanda Nyamasheke
Summary
A decaffeinated coffee from Rwanda's Nyamasheke region, grown at 1750 meters above sea level. This Red Bourbon variety is processed using the Swiss Water Decaf method, resulting in a clean and flavorful cup. Tasting notes include raspberry and pie crust, offering a sweet and comforting profile. The roast color is 57.5 Agtron, indicating a medium roast, and it is best rested for 10-20 days.
Espresso
- Coffee in
- 16 g
- Coffee out
- 32 g
- Time
- 25 s
- Temperature
- 96°C
Grind: 6
TDS: 9.59
V60
- Coffee in
- 20 g
- Water
- 320 g
- Time
- 3:10
- Temperature
- 96°C
Grind: 0.500mm
TDS: 1.43
AeroPress
- Coffee in
- 23 g
- Water
- 350 g
- Time
- 1:30
- Temperature
- 96°C
Grind: 0.300mm
TDS: 1.36
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
- Yes — Swiss Water Process
- Cupping score
- 57.5
- Region
- Nyamasheke
- Altitude
- 1750 m.a.s.l
- Variety
- Red Bourbon
- Notes
- Raspberry, Biscuit
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The roaster
PERC is a specialty coffee roaster from Atlanta, founded in 2010 by Philip, who started as Panther's Eye Roasting Company, roasting all night and biking around…
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