Rwanda PB Muhari
Pairs well with
Rwanda PB Muhari Single Origin Washed Process Coffee
A peaberry lot from the Muhari washing station in Rwanda, grown at 1,800–2,200 masl. Peaberries — single round beans that develop alone inside the cherry — roast evenly and concentrate the cup's sweetness and clarity.
Careful washed processing and high-elevation Bourbon plants give this coffee a refined, tea-like structure with gentle sweetness and a bright citrus lift. Roasted medium-light to keep all of it in the cup.
Rwanda PB Muhari Tasting & Roasting Notes
Details & Notes
- Flavors: Black Tea, Honey, Tangerine
- Variety: Bourbon (Peaberry)
- Elevation: 1,800–2,200 masl
- Process: Washed
- Roast: Medium-Light
Flavor Profile & Tasting Notes
This coffee shines as a pour over, where the black tea structure, honey sweetness, and tangerine brightness come through with full clarity.
Our Pour Over Recipe for the Rwanda PB Muhari
This is the recipe we brew at the counter — dialed in by our own team on the Rwanda.
What You'll Need
- Coffee: 22 g whole bean
- Water: 350 g (a 1:16 ratio)
- Temperature: 202 °F
- Grind: medium — a 7 on our shop Mahlkönig, or about a 5 on a Fellow Ode at home
- Gear: Hario V60, paper filter, kettle, grinder, scale, and a timer
- Water quality: a gallon of distilled water plus a Third Wave Water packet
Instructions
- Heat your water to 202 °F.
- Grind 22 g of coffee to a medium grind.
- Place the filter in your brewer and rinse it thoroughly with hot water, then discard the rinse water.
- Add the ground coffee and gently shake the brewer to level the bed.
- Start the timer and pour 45 g of water to fully saturate the grounds. Let it bloom for 45 seconds.
- At 0:45, pour until you reach 120 g total. Let it drain until 1:30.
- At 1:30, pour until you reach 250 g total. Let it drain until 2:10.
- At 2:10, make your final pour to 350 g total.
- Let it finish drawing down — total brew time should land around 3–4 minutes.
Recipe Summary
- Coffee: 22 g · Water: 350 g · Temp: 202 °F
- Bloom: 45 g for 45 seconds
- Pours: 0:45 → 120 g · 1:30 → 250 g · 2:10 → 350 g
- Total brew time: 3–4 minutes
These are just starting points for you! Your water and equipment will impact the end product. Experiment and find what works best for you.
