V60 Recipe | Rwanda Kanya

Recipe

We love coffees from Rwanda, this one in particular is super aromatic and complex. With this recipe the result is a very sweet and balanced drink, which stands out for its bright and juicy acidity, a silky body and a refreshing aftertaste of lemon, where we find citrus, honey and caramel. When the temperature drops it tastes like a tea with lemon.

• Dose: 15g (coarse grind – 32 clicks with Comandante c40)
• Water: 270g at 96ºC

We will make high flow circle pours. This is the structure of the recipe.

• Bloom 50g
• @30s up to 105g
• @1:00 up to 160g
• @1:30 up to 215g
• @2:00 up to 270g
• @3:30 total brew time aprox.

Recipe based on results with Hario V60 Ceramic, comandante c40 grinder and 80ppm water.

The Coffee

The Kanya washing station was built in 2014 by Kanyamibwa Edmond, with the financial help of RTC (Rwanda Trading Company). He had always been interested in coffee and used the station to learn and perfect cherry processing methods. During the following years Kanya grew and began to process high quality coffees. Kanyamibwa used Kanya’s profits to build a second washing station, and in 2017 decided to sell Kanya to RTC so that he could continue to properly manage the operations of his new washing station.

Leave us your comments

We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.

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