Musaza Lot 1 (Trying step down approach at arbitrary temps)
Roast Details City+ (Light/Medium) | Rwanda
| Roaster | heinrich | |
| Roaster Rating | ||
| Roaster Type | Kaleido Serial | |
| Roaster Size | 200 g | |
| Uploaded | June 13, 2025, 3:11 p.m. | |
| Roasted | June 13, 2025, 6:46 p.m. | |
| Charge | 199.8° C | —:— |
| Dry End | 152.8° C | 3:29 m |
| 1st Crack | 181.4° C | 4:56 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 191.8° C | 6:35 m |
| Cool | 85.2° C | 16:35 m |
| Dry % | 52.9% | 3:29 m |
| Maillard % | 22.1% | 1:27 m |
| Dev % | 25.1% | 1:39 m |
| Weight | 149.9 g to 129.8 g | 13.4% 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 – bright, clean and balanced – shaped by methodical processing and the steady, cool climate of Rwanda’s Western Province. This Red Bourbon lot is grown between 1600–2000 metres on the volcanic soils around Lake Kivu, where Rwamatamu’s 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: Post roast notes:Reckon I should have started with a lower gas setting after "soak". Skip the 95% through dry phase, and go 75% instead, then 60 at 145, 45 at 163, 30 at 171, then 20 at 182. Post FC gas settings can stay the same Roast Plan: Going to try the "illustrative" example from Rao's second book, just to see what I get: Charge to 200 degrees with a 75% capacity batch (book says 199 degrees C with 70% capacity) To get to charge temp: Heat 100, Fan 25, Drum 80 At 200 degrees C, drop Heat to 20, beans in, wait a minute, then increase Heat to 95 At 146 degrees C, drop Heat to 75 At 163 degrees C, drop Heat to 60 At 171 degrees C, drop Heat to 45 At 182 degrees C, drop Heat to 30 At FC, drop Heat to 20 At 12% DTR, Heat 15 At 14% DTR, Heat 10 At 16% DTR, Heat 5 At 20% DTR, Heat off (Not in the book) Drop at 25% DTR (Not in the book) |