Today is day six of the Kaffebox Advent calendar. Today we're brewing Cyesha, which is a Rwandan red bourbon. It's a washed process, 1450 to 1750 meters above sea level.
This was roasted by Nord Cafe in Oslo. Then we followed their brewing recipe of 17 grams of coffee to 288 grams of water. Grind was a Comandante C40 at 24 clicks. We did 18 clicks on the Q Air, which is fairly equivalent. It's about 630 to 640 UM.
We did rinse, filter, and preheat. Bloomed 45 grams for 35 seconds. And then we did three stages to 150, to 230, to 288. Drawdown should finish at 3:10. We swirled it a bit, which I think screwed us up, but it finished about 3:20 or so, without the swirl it probably would have been 3:05 to 3:10.
And yeah, the initial aroma, as based off the flavor profiles, sweet, smooth, plums, and black tea. But it's giving a little bit of hint of sweetness. The aroma is nothing to write home about, but it is stronger than yesterday, if I remember correctly. So currently sitting at around a four.
They're definitely getting, like, a milky black tea on the initial sip. For the second sip, we are still getting black tea and like milky with a very smooth mouthfeel. This is not typically my type of coffee, but it's actually very, very fantastic. It's giving me very similar cozy vibes to yesterday's coffee, albeit with a different flavor profile, but it is giving me a very cozy coffee vibe.
As it's cooling down, it's getting slightly sweeter. By all means, not a super sweet coffee, but surprisingly sweet for the flavor profile. Body is good. Flavor is not my type, but it's quite good.
Initial ratings:
- Aroma: 4 or 5/10
- Acidity: 3/10
- Sweetness: 7/10
- Body: 9/10
- Flavor: 7/10
We'll see how it keeps going as it cools down, as opposed to jumping the boat like we did yesterday. Jumping the gun.
As it continues to cool down, we're getting a tiny bit more acidity, some more sweetness, and a bit more fruit-forward as opposed to black tea. It's slightly more acidity, I guess, would be how I would describe it as very, very pleasant.
As it cools down further, this is becoming increasingly yummy. It's now giving some red apple and plum with a backing of black tea, but it's more plum and apple forward at the moment. Acidity keeps increasing as it cools down. Sweetness is also increasing with the acidity, balancing it out.
At this point, the flavor is going to stay the same at about a seven out of ten. The body is still a nine out of ten, but the acidity and sweetness are both eights. I think the flavor is increasing to actually ten out of ten. This is not my tasting profile at all, but I love it.
Final ratings:
- Aroma: 4/10
- Acidity: 9/10
- Sweetness: 9/10
- Body: 9/10
- Flavor: 9/10
This is all nine out of tens except for the aroma, which is a four. But this would make me drink red bourbon Rwandas in the future, both of which I'm not super familiar with and usually don't have good luck with red bourbons.
Absolutely fantastic coffee. 9.5 out of 10.
This is day 48 of #100DaysToOffload
