Musaza Lot 1, 02 June 2025 - Similar profile to the Ngila AB...
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Roast Details
| Roast | Musaza Lot 1, 02 June 2025 - Similar profile to the Ngila AB - See what happens | |
| Roaster | heinrich | |
| Roaster Rating | ||
| Roaster Type | Kaleido Serial | |
| Created | June 2, 2025, 1:08 p.m. | |
| Roasted | June 2, 2025, 5:26 p.m. | |
| Charge | 229.5° C | —:— |
| Dry End | 152.3° C | 3:14 m |
| 1st Crack | 183.2° C | 5:47 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 191.8° C | 7:42 m |
| Cool | 100.6° C | 12:56 m |
| Dry % | 41.9% | |
| Maillard % | 33.1% | |
| Dev % | 25.0% | |
| Weight | 150.0 g to 129.0 g | 14.0% Loss |
Beans: Musaza Lot 185.25Cup Score At Rwamatamu, quality starts with careful selection. Cherries are hand-sorted at the washing station to remove underripes and defects, then pulped in small batches, with the equipment washed between each grade to keep lots clean and distinct. After a controlled fermentation of 8 to 12 hours, the coffee is fully washed and dried slowly on raised beds for up to 25 days. Every stage is designed to preserve clarity and showcase the impact of altitude and terroir. The result is a cup with structure and depth \u2013 bright, clean and balanced \u2013 shaped by methodical processing and the steady, cool climate of Rwanda\u2019s Western Province. This Red Bourbon lot is grown between 1600\u20132000 metres on the volcanic soils around Lake Kivu, where Rwamatamu\u2019s mix of estate-grown and smallholder cherries are brought together to produce coffees with precision and purpose. Processing method Washed Main flavour notes Blood Orange | Black Tea | Dark Chocolate Varietal Red Bourbon Harvest period 2024 Altitude1800 - 2000 masl Species Arabica Region Western Nyamasheke Recommended brewing method Cold Brew , Pour Over , Mild Filter , Siphon , Espresso (black) |
Roasting Notes: Quite a short roast compared to the others - reckon I could have started at a lower charge temp. For 150g, maybe 220 C is a better charge temp, then initial burner at 50, then step down. In terms of percentages, this seems ok as a roast, but is 2.5 minutes in Maillard enough to get the most out of the beans?I feel like the drops in ROR are quite dramatic at the end of each stage, but as it's constantly declining, maybe it's ok? No idea how to manage the flick during development (ie post first crack) |
Cupping Notes: Brewed as espresso - definitely getting the dark chocolate and tea notes, but no real acidityCoffee is clean - ie no bitterness or astringency; however, I feel like acidity doesn't come through - it could be lack of resting/degassing, incorrectly dialled in. Time will tell. |