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Hand Pour Parameters Recommendations for Rwanda Mushuoni Processing Plant Washed Bourbon Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussion. Follow Coffee Workshop (WeChat official account: cafe_style). Hand pour Rwanda. 15g coffee grounds, medium-fine grind (Fuji Royal ghost teeth burr 3.5 setting), V60 dripper, 90-92°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then pause, wait until the bed drops to half before continuing, slowly pour until reaching 225g total weight, tail end

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Pour-Over Rwanda Brewing Method

15g coffee powder, medium-fine grind (Fuji Ghost Tooth 3.5 setting), V60 dripper, 90-92°C water temperature. First pour 30g water for 27 seconds bloom, then pour to 105g and stop. Wait until the water level drops to half, then slowly pour until reaching 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, total extraction time 2:00.

Processing Method

Fully washed, raised bed sun-drying

Coffee Production Story

Rwanda coffee, like many African countries, is primarily produced by small-scale farmers. During the harvest season each year, farmers bring their ripe coffee cherries to processing stations for handling. During the harvest period, farmers pick ripe coffee berries and concentrate them at processing stations. First, manual selection ensures no unripe or damaged fruits are mixed in. Then the fruit skin is removed, followed by a 12-18 hour washed fermentation process in cool, low-temperature conditions. After fermentation, the adhering pulp is cleaned in channels. During the raised bed drying process, processing station members manually turn the beans with careful attention, ensuring that under adequate sun exposure, the parchment beans don't lose moisture or dry unevenly, until the bean moisture content stabilizes below 14%.

We have introduced several specialty coffees from the Nyamasheke region of Rwanda in the past. This carefully selected Mushonyi comes from the Rutsiro region, located north of Nyamasheke and also situated along Lake Kivu. High altitude, fertile volcanic soil, and excellent climate create high-quality coffee. We will continue to deeply explore this gem region of Rwanda. This batch is a direct trade batch purchased from the processing plant - the freshest batch from the 2015 harvest season (approximately June to September)!!

Coffee Details

Variety: BM-139 (Bourbon)

Processing Station: Mushonyi Processing Station

Owner: 1,756 small-scale member farmers (each small farmer grows approximately 253 trees)

Flavor Profile: Red apple, cherry, cinnamon, honey

[The Mushonyi Processing Station's award record is astonishing. In addition to winning the Cup of Excellence championship in 2010, they secured champion, 12th place, 16th place, and 28th place with four different batches in 2011 alone!!!]

Rwanda can be said to be a rapidly developing specialty coffee-producing country in East Africa. Besides the fresh memory of everyone's sorrowful story about the Rwandan genocide, the improvement in its specialty coffee quality has also been very rapid. This year we have cupped several Rwandan coffees with fresh, clean textures and very beautiful, elegant acidity.

Tasting Notes for This Batch

Red apple, cherry, cinnamon, and honey, excellent sweetness and balance, cinnamon, almond, and chocolate aftertaste.

Product Information

Company Name: Big Town Coffee FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste: Sweet coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Rwanda
Coffee Type: Other