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: Grind coffee at medium-fine setting Rinse filter with 203 water Bloom: Pour to 50g water, wait 30 seconds Continuous pour stages: Pour to 150g Final pour to 250g 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)