It looks like you are accessing from Korea🇰🇷
Do you want to move to Korean page?

Go to the Korean page
Close
Coffee Review

Rwanda Gitoki Bourbon Anaerobic Natural

Red wine, Blackberry, Pineapple, Oak, Cacaonibs
83.5
Dashboard mockup
Sensory Score & Experience

I experienced aromas of citrus, tropical fruits, winey notes, berries, and cacao.

At the initial high temperature, flavors such as red wine, red grapes, oak, chocolate, whiskey, and blackberry stood out. The acidity of this coffee is medium in intensity, with a medium-high body and a rough texture.

As the coffee cools, it reveals characters of pineapple, citrus, cacao nibs, dark chocolate, herbs, and black pepper, with a distinct funky profile becoming more prominent.

Roast Profile

I design my roasting profiles by considering three key factors: origin, processing method, and roast level.

This coffee is a Rwandan coffee processed using the natural method. For this batch, I targeted a medium roast level rather than a light one.

To achieve this, I set the charge temperature to 230°C, with the gas power moderately low at around 38%, and airflow proportionally adjusted to about 35%. This is how I started the roast.

However, during the cupping session, a slight baked defect was noticeable. This occurred because the BT (bean temperature) rose unexpectedly quickly, leading me to finish the roast at a higher-than-expected temperature of 220°C.

For the next roast, I plan to reduce the gas power to below 35% and aim for a final temperature of around 217°C. I believe this adjustment will eliminate the rough flavors, create a smoother mouthfeel, and allow the coffee’s flavors to shine more clearly.

Roasting Profile - Rwanda Gitoki Bourbon Anaerobic Natural
Genesis
  • Country: Rwanda
  • Region: Gitoki
  • Variety: Red Bourbon
  • Altitude: 1,700 masl (5,577 ft) ~ 1,755 masl (5,758 ft)
  • Process: Anaerobic Natural
  • Crop Year: 2024
  • Exporter: Coffee Plant
  • Exporter’s supplied notes: Green apple, green grape, pineapple, butter, chocolate
  • Green bean price: $13.30 per kg (retail)
Newsletter

Subscribe to the Firescope newsletter

Get coffee reviews along with tips and insights on coffee roasting and roastery management biweekly.
By submitting your details you hereby agree to our Terms & Conditions and Privacy Policy.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Related posts

Coffee Roasting Review

Every week we select 2-3 coffees for sample roasting using Firescope.
After roasting, we taste the coffee, score it based on the SCA Cupping Form, and write a review.
Colombia

Colombia Las Magaritas Geisha Anaerobic Natural

Score:
90.0
Melon, Strawberry, Grape, Rose Wine, Perfume
Panama

Panama Garrido Highland Mamacata Pacamara Natural

Score:
85.5
Red grape, Orange, Cacao nibs, Nutmeg, Sage
Costa Rica

Costa Rica Volcan Azul Geisha Anaerobic Natural

Score:
83.75
Floral, Orange, Dried fruits, Cane sugar

Focus on your roasting,
we will take care of the rest

Check your email for the link.
Oops! Something went wrong while submitting the form.