Rwanda PB Muhari Single Origin Washed Process Coffee

Rwanda PB Muhari Single Origin Washed Process Coffee We are excited to bring a new release to you from east-central Africa. This peaberry lot is from the Muhari washing station in Rwanda and was grown between 1,800-2,200 masl. What are Peaberries? Glad you asked! This are single round beans that develop alone inside the cherry. Their unique size equals a very even roast, which in turn concentrates the cup's sweetness and clarity. The washed processing combined with these high-elevation Bourbon plants give this coffee a refined, tea-like structure with gentle sweetness and a bright citrus lift. After a few test batches, we settled on roasting this one medium-light to retain this unique profile in the cup. Rwanda PB Muhari Tasting & Roasting Notes Details & Notes Flavors: Black Tea, Honey, Tangerine Variety: Bourbon (Peaberry) Elevation: 1,800–2,200 masl Process: Washed Roast: Medium-Light Flavor Profile & Tasting Notes This coffee shines as a pour over, where the black tea structure, honey sweetness, and tangerine brightness come through with full clarity. Our Pour Over Recipe for the Rwanda PB Muhari This is the recipe we use in the café for this release: Coffee: 22g whole bean Water: 350 g (a 1:16 ratio) Temperature: 202 °F Grind: medium: a 7 on our shop Mahlkönig, or about a 5 on a Fellow Ode at home Gear: Hario V60, paper filter, kettle, grinder, scale, and a timer Water quality: a gallon of distilled water plus a Third Wave Water packet Instructions Heat your water to 202° F. Grind 22g of coffee to a medium grind. Place the filter in your brewer and rinse it thoroughly with hot water, then discard the rinse water. Add the ground coffee and gently shake the brewer to level the bed. Start the timer and pour 45 g of water to fully saturate the grounds. Let it bloom for 45 seconds. At 0:45, pour until you reach 120 g total. Let it drain until 1:30. At 1:30, pour until you reach 250 g total. Let it drain until 2:10. At 2:10, make your final pour to 350 g total. Let it finish drawing down. The total brew time should land around 3 to 4 minutes. Recipe Summary Coffee: 22g · Water: 350g · Temp: 202 °F Bloom: 45g for 45 seconds Pours: 0:45: 120g · 1:30: 250g · 2:10: 350g Total brew time: 3 to 4 minutes These are just starting points for you! Your water and equipment will impact the end product. Experiment and find what works best for you.