By Hailie Stevens |

Fellow's Take on Brandywine Rwanda Cyesha Natural | Brew Guide

Here's how we brewed this sweet yet subtle coffee from the creative geniuses at Brandywine.

This lot comes from the Cyesha Washing Station, where volcanic soils and high elevation create exceptional flavors. Look for sweet yet subtle notes of cranberry, raisin, and clementine.

🌍 Origin: Nyamasheke, Rwanda

🌞 Process: Natural

🔬 Variety: Bourbon

⛰️ Elevation: 1,550 - 1,800 MASL

🔥 Roast: Light

Brew Guide for Brandywine Coffee Roasters Rwanda Cyesha Natural

Pour Over

* Stagg X/ flat bottom drippers 

Ingredients:

  • Coffee:15g

  • Water: 250g at 203°F

Grind Settings:

  • Ode + SSP Burrs: 4 - 5.2

  • Ode Gen 2 Burrs: 3 - 4.2

  • Ode Gen 1 Burrs: 2 - 3.2

  • Opus: 4 - 5.2 (inner ring at 0) 

Steps:

  1. Grind coffee at medium-fine setting

  2. Rinse filter with 203 water

  3. Bloom: Pour to 50g water, wait 30 seconds

  4. Continuous pour stages:

    • Pour to 150g

    • Final pour to 250g

  5. Target brew time: 2:30-3:00 minutes

Espresso

Recipe:

  • Coffee: 19 - 20g

  • Yield: 28.5g

  • Temperature: 201°F

  • Ratio: 1:1.4 - 1:1.5

  • Pressure: 9 bars

  • Pull time: 22 - 28 seconds

Note: Try this coffee at a 1:1.4 OR 1:1.5 ratio!

Aiden Brewer Settings

To edit the profile with the brew parameters, use this Brew Profile Link.

Single Serve

Grind Settings:

  • Ode + SSP: 4 - 5.2

  • Ode Gen 2: 3 - 4.2

  • Opus: 4 - 5.2 (Use finer settings for 150-250ml, coarser for larger volumes)

Batch Brew

Grind Settings:

  • Ode + SSP: 9 - 11

  • Ode Gen 2: 8 - 10

  • Opus: 9 - 11 (Use finer settings for 450-750ml, coarser for larger volumes)