Rwanda Pb Muhari
Summary
A single-origin peaberry coffee from the Muhari washing station in Rwanda, grown at 1,800-2,200 masl. The Bourbon variety, processed by washing, yields a refined, tea-like structure with gentle sweetness and bright citrus lift. Flavor notes include black tea, honey, and tangerine. Roasted medium-light to retain its unique profile.
V60
Ratio 1:16- Coffee in
- 22 g
- Water
- 350 g
- Time
- 3:00
- Temperature
- 94.4°C
Grind: medium: a 7 on our shop Mahlkönig, or about a 5 on a Fellow
- 0:00Pour 45 g of water to fully saturate the grounds. Let it bloom for 45 seconds. (45 s)
- 0:45Pour until you reach 120 g total. Let it drain until 1:30. (45 s)
- 1:30Pour until you reach 250 g total. Let it drain until 2:10. (40 s)
- 2:10Make your final pour to 350 g total.
Water quality: a gallon of distilled water plus a Third Wave Water packet. Gear: Hario V60, paper filter, kettle, grinder, scale, and a timer.
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
- Filter
- Decaffeinated
- No
- Altitude
- 1800 - 2200 m.a.s.l
- Variety
- Bourbon
- Notes
- Tangerine, Black Tea, Honey
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The roaster
Roasted Record is a specialty coffee roaster in Stuart, Florida, roasting small batches daily with a turntable nearby. What began as a front-porch experiment i…
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