Rwanda Agaciro Grade 1

Origin: Kigali, Rwanda
Elevation: 1,400 – 1,900 masl
Varietal: Red Bourbon
Processing: Fully Washed

V60 Pour Over:

Prep: Heat water to 94°C. Rinse the paper filter and discard the water.

Grind & Bloom: Use 17g medium coffee. Add to V60, tare, pour 50g water, and wait 30 sec.

Pour: Slowly add water in circles to reach 300g by 1:15.

Finish: Let drain (around 2:15 total). Enjoy a clean, delicate cup—even as it cools.

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