Shoebox
Muzo Ikizere
(UNKNOWN)
on April 09, 2025
(47 days after roast)
20.0g
→
299.7g
(1:15.0)
in 243.9s
8.5 (650 um from chirp)
on P100 w/ 98HU
TDS: 1.31%
EY: 19.63%
| Name | Muzo Ikizere |
| Note | Roaster notes: Region: Gakenke, Northern Province Producers: 15 smallholders Varietal: Red Bourbon Process: Sorted and floated under shade to remove defects, held in cherry 8 hours in water, depulped and fermented 10 hours wet. Pushed through grading channels and then "skin dried" for 12-72 hours under shade, before moving to semi-shaded parabolic dryers for 28 days. Tasting notes: Key Lime, Marshmallow, Green Apple Roaster Notes: BC3.5 Drum - The initial test roast of this coffee used charge energy similar to a washed ethiopian, which led to a huge one note lime acidity and not much else. To increase complexity and show a little more nuance, I charged lower and used less heat through middle, then dropping hot and fast near the end to preserve acidity. End result is a beautifully complex cup with a nice pillowy body, big sweetness, and plenty of acidity. Source: Baho Coffee, imported through Sundog Coffee Traders, |
| Bean mix | SINGLE_ORIGIN |
| Roaster | Shoebox |
| Roasting date | 2025-04-09T00:37:00.000Z |
| Decaffeinated | false |
| Bean information farmer | Fifteen smallholders |
| Bean information region | Gakenke, Northern Province |
| Bean information country | Rwanda |
| Bean information variety | Red Bourbon |
| Bean information processing | Sorted and floated under shade to remove defects, held in cherry 8 hours in water, depulped and fermented 10 hours wet. Pushed through grading channels and then "skin dried" for 12-72 hours under shade, before moving to semi-shaded parabolic dryers for 28 days. |
| Ey | 19.63 |
| Tds | 1.31 |
| Note | Acidity quality: 6.5 Acidity intensity: 7 Flavor separation: 6.5 Perceived sweetness: 8 Perceived body: 7.5 Finish quality: 7.5 Finish intensity: 7.5 Juiciness: 7 Apricot, black tea, slightly herbaceous, extremely sweet and slightly savory, cooked fruit, slight citrus. Brown sugar, stone fruit, herb and some black tea in finish. RO post-brew remin with one drop Lotus KHCO3. Grind finer for next batch brew. Maybe 800 um burr gap. |
| Config uuid | f1123f7f-9bd8-4bb4-891e-f827c6fa362b |
| Config unix timestamp | 1748283986 |
| Rating | 7.5 |
| Brew time | 244 |
| Grind size | 8.5 (650 um from chirp) |
| Vessel name | Kinto clear carafe |
| Grind weight | 20 |
| Brew quantity | 339.3 |
| Vessel weight | 204.8 |
| Brew temperature | 99 |
| Brew quantity type | GR |
| Coffee blooming time | 20 |
| Brew beverage quantity | 299.7 |
| Brew beverage quantity type | GR |
| Name | P100 w/ 98HU |
| Name | RO |
| Tds type | PPM |
| General hardness | 10 |
| Total alkalinity | 10 |
| Name | Nextlevel Pulsar |
| Type | CUSTOM_PREPARATION |
| Style type | PERCOLATION |