is a produced by in . It has been processed using the method. In the cup we taste , and describe it´s character as In general, we use a ratio of for this coffee, and temperature around .
Usekanabagoyi is a Bourbon produced by Jean Marie Vianney in Rwanda. It has been processed using the Anaerobic Natural method.
In the cup we taste Banana, Blueberry, Cream, and describe it´s character as Full
In general, we use a ratio of 13.5:1 for this coffee, and temperature around 93°.
| Weight | 0.2 g |
|---|---|
| Dimensions | 100 × 100 × 100 mm |
| origin | Rwanda |
| variety | Bourbon |
| recipie_brew1temp | 93 |
| recipie_brew1time | 00:00 |
| recipie_brewgrind | 5.8 |
| recipie_brew1water | 80 |
| recipie_brew2temp | 93 |
| recipie_brew2time | 01:00 |
| recipie_brew2water | 160 |
| recipie_brew3temp | 93 |
| recipie_brew3time | 02:00 |
| recipie_brew3water | 300 |
| recipie_brewfinish | 03:20 |
| recipie_brewdose | 20 |
| recipie_espgrind | 2 |
| recipie_espbrewweight | 35 |
| recipie_esppressure | 8.5 |
| recipie_esppreinfusion | 7 |
| recipie_esptime | 30 |
| recipie_przelewdose | 76 |
| recipie_przelewgrind | 7 |
| recipie_przelewwater | 1 |
| producer | Jean Marie Vianney |
| process | Anaerobic Natural |
| tastingNotes | Banana, Blueberry, Cream |
| characteristics | Full |
| recipie_guideRatio | 13.5:1 |
| recipie_guideTemperature | 93° |
| recipie_espdose | 23 |
| recipie_brewer | Orea |
