Musaza Lot 11
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Roast Details Full City (Medium) | Rwanda
| Roaster | heinrich | |
| Roaster Rating | ||
| Roaster Type | Kaleido Serial | |
| Roaster Size | 200 g | |
| Uploaded | June 26, 2025, 3 p.m. | |
| Roasted | June 26, 2025, 7:06 p.m. | |
| Charge | 189.5° C | —:— |
| Dry End | 155.8° C | 3:36 m |
| 1st Crack | 182.0° C | 5:29 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 198.8° C | 7:18 m |
| Cool | 99.4° C | 11:15 m |
| Dry % | 49.3% | 3:36 m |
| Maillard % | 25.7% | 1:53 m |
| Dev % | 25.0% | 1:50 m |
| Weight | 150.0 g to 127.3 g | 15.1% Loss |
Beans: Musaza Lot 1187.0Cup Score This coffee comes from Rwamatamu, a family-run farm and cooperative in Rwanda’s Western Province. They work closely with Omwani, our sourcing partner, to produce lots like this - clean, sweet, and full of character. Once harvested, the cherries are hand-sorted and dried on raised beds at Omwani’s washing station. The drying takes 25–35 days, depending on the weather, with shade nets used in strong sun and plastic covers at night or in the rain. It’s slow, careful work that protects the quality of the cup and the people behind it. Rwamatamu puts community at the heart of everything they do. They run their own farm, buy from nearby producers, and focus on creating stable, long-term opportunities - especially for women, who make up most of their team. Processing method Natural Main flavour notes Peach | Strawberry | Orange | Brown Sugar Varietal Red Bourbon Altitude 1800 - 2000 masl Species Arabica Region Western Nyamasheke Recommended brewing method Cold Brew , Aeropress , Espresso (milk based) , Espresso (black) , Fruity Filter , French Press |
Roasting Notes: Roast plan:First time roasting these beans. Developed a profile with AI (and a lot of refinement via prompts to AI), let's see how it goes: Drum 100 throughout Preheat to 190 for 5 minutes, using heat 85, air 15 On preheat end, set heat 0, air 20, beans in Soak for 30s, then set heat 70, air 20 At TP, set heat 65, air 25 At dry end (roughly 140 degrees C), set heat 55, air 30 (not sure about this - worried the air will cool too drastically) At FC (roughly 182-184 degrees C), set heat 35, air 40 Maintain until drop (Also not sure about this, would prefer to go heat 15 at 12% DTR, but maybe the high air offsets the need to drop heat? Post-roast notes: There's a flick and a crash around FC that really needs to be managed. I reckon the adjustment at FC (heat 35, air 40) really needs to happen a minute before FC. Then at FC, step down to heat 20, then heat 15 at 12% DTR etc. Other than that, no notes. So probably would refine this as: Drum 100 throughout (No change) Preheat to 190 for 5 minutes, using heat 85, air 15 (No change) On preheat end, set heat 0, air 20, beans in (No change) Soak for 30s, then set heat 70, air 20 (No change) At TP, set heat 65, air 25. Change SV to 210 (No change) At dry end (roughly 140 degrees C), set heat 55, air 30 (not sure about this - worried the air will cool too drastically) (New) At about 172 degrees (or a minute before projected FC, say 4:30), drop heat to 30, up air to 40 (Change) At FC (roughly 182-184 degrees C), set heat 20, air 50? At 12% DTR, set heat 15, air 50 At 16% DTR set heat 10, air 50 At 20% DTR set heat 5, air 50 At 25%, drop, heat off |
Cupping Notes: Really nice notes of raspberry; hints of rose on the nose. I need to grind a bit coarser than I normally do (20 vs 17 on a DF54), but even a short shot tastes reallly nice. The real test will be a filter. |