Virunga

Rwanda · Nyamasheke, Western Province · Medium roast

Tasting notes — what do they mean?

vanilla pear milk caramel toffee red apple

Medium Washed 1850–2200 m Bourbon Specialty Fresh roast

Rwandan, from above 2,000 metres. Vanilla and milk caramel — soft and round, with no edges.

Size

250 g 4 290 Ft 500 g −3% 8 340 Ft

4 290 Ft

Every bag carries the roast date and the LOT number — so you can see exactly when it was made.

20 000 Ft felett ingyenes Foxpost. 1–3 munkanap.

Free collection in person: Vác (Saturday market) and Budapest.

Where it comes from

Rwanda's Western Province, with plots climbing to 2200 metres. The growers of the Abadatezuka cooperative bring their harvest to the Cyato washing station. Vanilla, pear, milk caramel — soft, round and surprisingly sweet.

Termelő: Abadatezuka Cooperative
Régió: Nyamasheke, Western Province
Fajta: Bourbon
Feldolgozás: Washed
Magasság: 1850–2200 m

The whole lot

Freshness and storage

The bag carries the roast date, so you can see exactly when it was made.

Whole bean is best between 4 and 8 weeks; ground, a few days. Keep it in a sealed bag at room temperature, away from light — the fridge doesn't help, and the freezer only works if you don't keep opening it.

Shipping and pickup

Foxpost csomagautomata — 1 142 Ft, 1–3 working days. Free above 20 000 Ft.
Foxpost home delivery — 2 590 Ft, 1–3 working days.
EU delivery — From 4 200 Ft, to 14 European countries.
Pickup — Vác Saturday market — free, Vác, Káptalan u. 3.
Pickup — Budapest — free, 1023 Budapest, Frankel Leó út 49.
Pickup — Vác — free, 2600 Vác, Zrínyi u. 33.

Shipping details

Recipes

How we brew it

These are not generic recipes. The roast level and the character of the lot together set the parameters — and we've written down why.

V60

Tiko recipe

Aiming for: Vanilla, pear, milk caramel.

Coffee: 15 g
Water: 250 g
Temperature: 94 °C
Grind: medium
Time: 2:45–3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour 40 g of water and wait 35 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
0:35 — Pour 2 Add 110 g (150 g in total), pouring slowly in circles and keeping off the edge.
1:20 — Pour 3 Add 100 g (250 g in total), pouring slowly in circles and keeping off the edge.
2:10 — drawdown It should have drained by now. Much later, grind coarser; much earlier, grind finer.

Why this way: A Rwandan Bourbon, soft and round. Nothing special required — just don't over-brew it, or it loses that milk-caramel sweetness.

If it's off: Keep total contact time shorter. If it's bitter, cut the time before you touch the temperature.

Espresso

Tiko recipe

Aiming for: Vanilla, pear, milk caramel.

Coffee: 18 g
Yield: 40 g
Temperature: 94 °C
Grind: fine
Time: 26–30 s

Why this way: A Rwandan Bourbon, soft and round. Nothing special required — just don't over-brew it, or it loses that milk-caramel sweetness.

If it's off: Keep total contact time shorter. If it's bitter, cut the time before you touch the temperature.

AeroPress

Tiko recipe

Aiming for: Vanilla, pear, milk caramel.

Coffee: 16 g
Water: 240 g
Temperature: 88 °C
Grind: medium-fine
Time: 1:45
Ratio: 1:15

Pour schedule

0:00 — bloom Pour 50 g of water and wait 30 seconds. This is when the carbon dioxide leaves — without it the water can't pass evenly through the bed.
0:30 — Pour 2 Add 190 g (240 g in total), pouring slowly in circles and keeping off the edge.
1:20 — plunge Stir once, fit the filter and press down steadily over 20–30 seconds.

Why this way: A Rwandan Bourbon, soft and round. Nothing special required — just don't over-brew it, or it loses that milk-caramel sweetness.

If it's off: Keep total contact time shorter. If it's bitter, cut the time before you touch the temperature.

Customer recipes

Other people's kit, other water, other taste. Rate one if you've tried it.

Nobody has submitted a recipe for this coffee yet. Be the first.

A Virunga a ruandai The medium roast of our Abadatezuka – Cyato lot. Tasting notes: vanilla, pear, milk caramel, toffee, red apple. Origin: Nyamasheke, Western Province, washed processing, 1850–2200 m above sea level. We recommend it for: Filter, Eszpresszó, AeroPress. From 4 290 Ft, roasted in Vác and dated on the bag. Free shipping above 20 000 Ft; pickup in Vác and Budapest is free.

Frequently asked questions about this coffee

What does Virunga taste like?

Virunga: vanilla, pear, milk caramel, toffee, red apple. Medium roast, washed processed coffee from ruandai.

How should I brew Virunga?

Filter: 15 g coffee, 250 g water, 94 °C, medium grind, in 2:45–3:00. Recommended methods: Filter, Eszpresszó, AeroPress.

How much is Virunga, and how do I get it?

From 4 290 Ft. We roast it in Vác and send it to a Foxpost parcel locker (1 142 Ft) or to your door (2 590 Ft) within 1–3 working days. Free above 20 000 Ft. Free pickup in person at: Vác, Káptalan u. 3.; 1023 Budapest, Frankel Leó út 49.; 2600 Vác, Zrínyi u. 33..