Strecker-04

Nyamasheke Kivu

Nyamasheke · Rwanda. Grown by Theo Nkusi at 1900 masl, dried whole on raised beds for twenty-one days.

NaturalMedium
Roast curve · bean temperature57 authored samples · 13 s interval
Roast curve — Nyamasheke Kivu, bean temperature over time57 authored samples at 13 s interval. Charge 196 degrees Celsius at 0:00 (t=0s). Turning point 148.6 degrees Celsius at 0:39 (t=39s). First crack 198.2 degrees Celsius at 9:58 (t=598s). Drop 221.4 degrees Celsius at 12:08 (t=728s). Development time 2 minutes 10 seconds, 17.9 percent of the roast.
Published from the authored series — no smoothing, no interpolationCharge 196°C → drop 221.4°C

the whole 12 kg smelled like raspberry jam
at first crack. did not touch anything.
sometimes the job is standing still.

Roast log · drum 2 · 21 February

The data object

Origin
Nyamasheke · Rwanda
Producer
Théo Nkusi
Process
Natural
Altitude
1900 masl
Roast
Medium
Harvest
Mar – Jun 2025
Notes
Raspberry · black tea · brown sugar

Roast figures

Charge
196°C · 0:00
Turning pt
148.6°C · 0:39
First crack
198.2°C · 9:58
Drop
221.4°C · 12:08
Development
2:10 · 17.9%
Théo Nkusi at the edge of the washing station he runs in Nyamasheke
We turn the beds every two hours, by hand, because a machine cannot feel when a lot is drying unevenly on one side.

Theo Nkusi · Nyamasheke

Read Theo's origin story