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The Story and Legend of Rwanda Mushonyi Washing Station Bourbon Premium Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication Please follow Coffee Workshop (WeChat official account cafe_style) 【Mushonyi Washing Station's award-winning record is astonishing. Besides winning the COE Cup of Excellence championship in 2010, it alone secured four batches in 2011, taking championship, 12th place, 16th place, and 28th place!!

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Outstanding Achievements

The award record of Mushonyi Processing Station is truly remarkable. In addition to winning the COE (Cup of Excellence) championship in 2010, it secured four placements in 2011 alone: championship, 12th place, 16th place, and 28th place!!!

Rwanda: Rising Star in East African Coffee

Rwanda can be described as a rapidly developing specialty coffee-producing country in East Africa. Beyond the lingering memories of the tragic Rwandan genocide, the quality of its specialty coffee has been improving rapidly. This year, we have cupped several Rwandan coffees with fresh, clean textures and beautifully elegant acidity.

Brewing Method

Hand-pour Rwanda. 15g coffee, medium-fine grind (Fujiyama serrated burr grinder setting 3.5), V60 dripper, water temperature 90-92°C. First pour with 30g water for 27 seconds pre-infusion, then pour to 105g and pause. Wait until the water level drops to halfway, then slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing Method

Washed processing, raised African bed sun-drying

Coffee Production in Rwanda

Like many African countries, Rwandan coffee is primarily produced by small-scale farmers. During the harvest season each year, farmers gather ripe coffee cherries and send them to processing stations. Farmers pick ripe coffee cherries and bring them to processing stations for processing. First, manual sorting ensures no unripe or damaged fruits are mixed in. Next, the fruit skin is removed, followed by a 12-18 hour washed fermentation process in cool, low-temperature environments. After fermentation, the adhering pulp is thoroughly cleaned in channels. During the raised bed drying process, processing station members manually turn the beans with careful attention, ensuring that under sufficient sunlight, the parchment beans do not lose moisture or dry unevenly, until the bean moisture content stabilizes below 14%.

Mushonyi: A Gem from Rutsiro

We have introduced several specialty coffees from the Nyamasheke region of Rwanda before. 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 conditions create premium coffee quality. We will continue to explore the gem region of Rwanda. This batch is a direct trade batch purchased from the processing station, featuring the freshest harvest from the 2015 season (approximately June to September)!!!