In week 2 with Commonwealth Coffee, I am continuing on with my recent interest in Rwandan Coffees with Nyamasheke Kanzu Lot #13.  This washed Bourbon varietal features notes of cherry, vanilla, clove, and molasses, and it delivers on those flavors.  This coffee is densely sweet considering it's washed and works well brewed and as espresso.  

Brewing the 02 size Hario V60 I found the following recipe to be my favorite:

• 22.5 grams in to 360 grams out (1: 16 ratio) using 202*F water on the Bonavita Variable Temperature Gooseneck Kettle
• 60 gram stirred bloom for 30 seconds
• Slow and steady pour to about 250 grams, stir
• Two additional pours to final weight, keeping water volume around where it was at the 250 gram mark.
• Adjust grind size to achieve 3:15 total brew time.

This resulted in coffee that had a the vanilla smoothness, lots of big red cherry sweetness up front with a lingering molasses finish, with just a hint of clove like spice, just as described.  Coffee was very syrupy sweet, well balanced, and really approachable for a lighter roasted single origin.

The coffee also worked very well as espresso, preferring the 18 gram VST basket using:

• 18 grams in to 33 grams out in 28-30 seconds @ 202*F.

Flavors became a little less transparent as espresso but still very syrupy sweet and tasty.  Crema was a very light tan color and body was on the lighter side, but enjoyable overall.  I chose to keep the yield a little shorter to increase sweetness and body.  It does hold up to small amounts of milk, but I probably wouldn't do much more than a cappuccino, and still preferred it straight.

Available for a reasonable $18 for a 12 ounce bag, with free shipping on all orders over $50 on Commonwealth Coffee's website.