Virunga

Rwanda · Cyato sector, Nyamasheke district, Western Province · Medium 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.

Free Foxpost above 30 000 Ft. 1–3 working days.

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

Tasting notes — what do they mean?

vanilla pear milk caramel toffee red apple

Medium Washed 1850–2200 m Bourbon Specialty Fresh roast

Where it comes from

This coffee 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.

Producer: Abadatezuka Cooperative
Region: Cyato sector, Nyamasheke district, Western Province
Variety: Bourbon
Process: Washed
Altitude: 1850–2200 m

The whole green coffee

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 parcel locker — 1 142 Ft, 1–3 working days. Free above 30 000 Ft.
Foxpost home delivery — 2 590 Ft, 1–3 working days. Free above 30 000 Ft.
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 coffee 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

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.

Clever Dripper

Tiko recipe

Aiming for: Vanilla, pear, milk caramel.

Coffee: 18 g
Water: 300 g
Temperature: 94 °C
Grind: medium
Time: 3:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 55 g of water and wait 35 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:35 — filling Add the remaining 245 g (300 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
2:15 — release Set it on the mug: the valve opens and it drains in about half a minute. The steep ends here — and this is the number to change first if the cup is not what you wanted.

Why this way: Rwandan bourbon, soft and round — immersion brings out exactly its body, and this coffee can take it. The risk here is not under-extraction: the milk-caramel sweetness turns bitter if the grounds sit too long.

If it's off: Keep to the time, and release or plunge when the recipe says. If it is bitter, take it off the clock, not off the temperature.

French press

Tiko recipe

Aiming for: Vanilla, pear, milk caramel.

Coffee: 30 g
Water: 500 g
Temperature: 93 °C
Grind: coarse
Time: 4:00
Ratio: 1:16.7

Pour schedule

0:00 — bloom Pour on 90 g of water and wait 40 seconds. Fresh coffee floats on its own carbon dioxide; if you don't wet it first, part of the bed stays above the water line for the whole brew and never brews at all.
0:40 — filling Add the remaining 410 g (500 g in total) all at once. Stir once so every ground goes under the water, then cover it and let it stand.
3:30 — breaking the crust The grounds form a crust on top. Break it with two or three movements of a spoon, then skim off the foam and the grounds still floating — this is what makes the cup clean.
4:00 — plunge Put the lid on and press down slowly — the filter should stop on top of the grounds, not be pushed through them. Forcing it through the bed sends fines into the cup and keeps the coffee extracting after the time is up. Pour all of it out: whatever stays in the jug goes on brewing.

If it's off: Keep to the time, and release or plunge when the recipe says. If it is bitter, take it off the clock, not off 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.

Virunga: the medium roast of our Rwandan green coffee Abadatezuka – Cyato. Tasting notes: vanilla, pear, milk caramel, toffee, red apple. Origin: Cyato sector, Nyamasheke district, Western Province, washed processing, 1850–2200 m above sea level. We recommend it for: Filter, Espresso, AeroPress, Clever, French press. From 4 290 Ft, roasted in Vác and dated on the bag. Free shipping above 30 000 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 Rwandan coffee.

How should I brew Virunga?

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

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 30 000 Ft. Free pickup in person at: Vác, Káptalan u. 3; 1023 Budapest, Frankel Leó út 49; 2600 Vác, Zrínyi u. 33.