1/12 Horus Bend, Bibra Lake, Western Australia
phone: (08) 9418 4877
Roasted for espresso & filter.
Varietal: Red Bourbon.
Altitude: 1550-1850 MASL.
Taste notes: Plum, toffee & dried apricot.
It’s been too long since we’ve roasted a single origin Rwanda coffee! This coffee origin can mistakenly be overlooked by the speciality coffee world. With importers too focused on coffee from the country’s neighbours, many are missing the delicious coffees Rwanda are producing.
In fact, Rwanda coffee accounts for less than 1% of the total coffee produced globally. In addition, for speciality coffee the country exported 0% in 2010! But how things have changed. By 2017, that 0% jumped up to 52% and has only continued to rapidly increase. With constant improvement, refining and researching, Rwanda is demanding the stage in the speciality coffee world. And, we’re excited to give the country the spotlight!
If you’re yet to try a coffee from Rwanda, here is your chance. These beans in particular will offer you a delightful introduction to the impressive and complex flavours the country is capable of.
Showcasing a collaboration from 3 different regions: Kilimbim Gisheke and Rugali – all within the Nyamasheke district. Nyamasheke is gifted with nutrient dense soil, a temperature tropical highland climate & knowledgable farmers with an inherent talent for growing coffee. Each farm has devoted their skills to developing the green beans for this coffee.
Red Bourbon Varietal
The Red Bourbon Varietal is common within Rwanda. Renowned for delivering sweetness and a tangy-fruit flavour that is reminiscent of fruit tart pastry. Red Bourbon is one of the longest standing varietals, being a mutation from Typica. High quality, medium yield and – when farmed well – absolutely exceptional.
These green beans presented immense versatility. Roasted initially for espresso yet, are popping with all brewing methods. We recommend drinking these Rwanda coffee beans for espresso, AeroPress and V60. Offering incredible flavour for black coffees.