Five Senses Coffee · Perth · Australia
Cyesha, Anoxic Natural
Tasting notes: cranberry
Flourishing amidst volcanic soil and soaring altitudes, Cyesha is a hidden gem of the Rwandan coffee scene. Nestled by the awe-inspiring African Great Lake, Lake Kivu, Cyesha embodies meticulousness and devotion to crafting unparalleled specialty coffee.
- Process
- Anaerobic, Natural
- Origin
- Rwanda
- Price
- A$25 (≈ ₹1,450) / 250 g
- Per 100 g
- A$9.20 (≈ ₹534)
- Roasted in
- Perth, Australia
- Format
- Beans or ground
- Stock
- In stock
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
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