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Rwanda Mushonyi Washing Station Washed Bourbon Premium Coffee Beans: Differences, Distinctions, and Awards

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussions - Follow Coffee Workshop (WeChat Official Account: cafe_style). We have previously introduced premium coffees from the Nyamasheke region of Rwanda multiple times. This carefully selected Mushonyi comes from the Rutsiro region, located north of Nyamasheke and also situated along the shores of Lake Kivu. High altitude, fertile volcanic soil, and excellent climate conditions

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We have previously introduced several specialty coffees from the Nyamasheke region of Rwanda. This carefully selected Mushonyi comes from the Rutsiro region, located north of Nyamasheke and also situated along the shores of Lake Kivu. High altitude, fertile volcanic soil, and excellent climate conditions create high-quality coffee. We will continue to deeply explore Rwanda as a gem-like coffee-producing region. This batch is a direct trade batch purchased from the processing station, featuring freshly harvested beans from the 2015 season (approximately June to September)!!

Coffee Details

Variety: BM-139 (Bourbon)

Processing Station: Mushonyi Processing Station

Producer: 1,756 smallholder member farmers (each farmer cultivates approximately 253 trees)

Flavor Profile: Red apple, cherry, cinnamon, honey

The award record of Mushonyi Processing Station is truly impressive. Besides winning the Cup of Excellence championship in 2010, they achieved remarkable results in 2011 alone, securing champion, 12th place, 16th place, and 28th place with four different batches!!!

Rwanda can be described as a rapidly developing specialty coffee-producing country in East Africa. Beyond the fresh memories of its tragic genocide story, the quality of its specialty coffee has improved very rapidly. This year, we have cupped several Rwandan coffees with fresh textures and very elegant, beautiful acidity worth noting.

Flavor Notes

Batch flavor brief review:

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

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)

Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou

Contact: 020-38364473

Ingredients: House-roasted

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste Profile: Sweet coffee beans

Roast Level: Roasted beans

Sugar Content: Sugar-free

Origin: Rwanda

Coffee Type: Other

Origin Information

Rwanda West Province Rutsiro Mushonyi CWS Bourbon

Country: Rwanda

Region: Western Province, Rutsiro Region

Altitude: 1,827 meters

Rainfall: >1,500mm

Bourbon coffee (French: Café Bourbon) is a coffee produced from Arabica coffee trees of the Bourbon cultivar. Bourbon coffee was initially cultivated on Réunion Island, which was called Bourbon Island (Île Bourbon) before 1789. It was later occupied by France and connected to the African continent and Latin America. It is now one of the two most popular Arabica coffee production regions globally. Bourbon coffee is typically grown at altitudes between 3,500 to 6,500 feet (1,062–1,972 meters).

Variety Details

Variety: Bourbon

Classification: Heirloom

Origin: Bourbon Island

Optimal Growing Altitude: 800 meters and above

Type: Heirloom

Commonly Found: Various coffee-growing regions worldwide

Main Cherry Color: Red, yellow, and orange, but primarily red

Cherry Size: Medium

Leaf Characteristics: Wide, short

Brewing Method

Hand-poured Rwanda: 15g coffee grounds, medium-fine grind (Fuji Royal grinder 3.5 setting), V60 dripper, water temperature 90-92°C. First pour with 30g water, bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops to half, then continue pouring slowly to 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Processing Method

Processing: Washed, sun-dried on raised African beds

Like many African countries, Rwandan coffee is primarily produced by smallholder farmers. During the harvest season each year, farmers bring ripe coffee cherries to processing stations for processing. During the harvest period, farmers pick ripe coffee cherries and bring them to processing stations. 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. Then, the adhering pulp is thoroughly cleaned in channels. During the drying process on raised beds, processing station members carefully turn the beans by hand, ensuring that under sufficient sunlight, the parchment beans do not lose moisture unevenly until the moisture content stabilizes below 14%.