Origins

Africa · Origins

Rwanda

Red bourbon washed at high height: red fruit, flowers and black tea. A small, high-quality origin.

Altitude
1,500–2,200 m
Harvest
Mar – Jul
Species
Arábica
Processing
Lavado, Natural, Honey
Varieties
Bourbon

In the cup

  • Red fruit
  • Floral
  • Black tea

Rwanda's coffee grows between 1,500 and 2,200 m. The dominant variety is the red Bourbon, and almost everything is processed in washing, although the natural and the honey begin to appear. The harvest goes from March to July.

In the cup, Rwanda offers red fruit, floral notes and a black tea background. It's elegant, juicy and very clean when it's well done.

  • Nyamasheke, Huye, Rutsiro and Rulindo: the regions you will see most in the bags.

There is a defect that should be known: the so-called potato defect. Some isolated grain can give an intense smell to raw potato by grounding it. It's not dangerous, but it spoils that cup. If you notice it at the mill, discard that dose and continue with the bag: it is usually a single grain.

Prepare it in V60, Kalita or AeroPress with light or city. It is a good origin to discover what an elegant acidity means.

Regions

  • Nyamasheke
  • Huye
  • Rutsiro
  • Rulindo

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