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

We have previously introduced several specialty coffees from the Nyamasheke region of Rwanda. This carefully selected Mushonyi comes from the Rutsiro region, north of Nyamasheke and also along the shores of Lake Kivu. High altitude, fertile volcanic soil, and an excellent climate create high-quality coffee, and we will keep exploring Rwanda as a gem-like coffee-producing region. This batch is a direct-trade lot purchased from the processing station, with 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 the 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 memory of its tragic genocide, the quality of its specialty coffee has improved very quickly. This year we have cupped several Rwandan coffees with fresh textures and very elegant, beautiful acidity worth noting.

Flavor Notes

Batch flavor brief:

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

Product Information

Manufacturer: FrontStreet Coffee

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: Cafe Bourbon) is produced from Arabica coffee trees of the Bourbon cultivar. It was first cultivated on Réunion Island, known as Bourbon Island (Ile Bourbon) before 1789. It was later spread by France and connected to the African continent and Latin America, and it is now one of the two most popular Arabica coffee groups in the world. Bourbon coffee is typically grown at altitudes of 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 of coffee grounds, medium-fine grind (3.5 on a Fuji Royal grinder), V60 dripper, water temperature 90-92°C. First pour 30g of water, bloom for 27 seconds. Pour to 105g and pause. Wait until the water level drops by half, then continue pouring slowly to 225g total. Avoid the tail. 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 produced primarily by smallholder farmers. Each harvest season, farmers bring ripe cherries to the processing stations. There, manual sorting first ensures no unripe or damaged fruit is mixed in. The skin is then removed, followed by a 12-18 hour washed fermentation in a cool, low-temperature environment. Next, the remaining mucilage is cleaned thoroughly in channels. During drying on raised beds, station members carefully turn the beans by hand so that, under sufficient sunlight, the parchment beans do not lose moisture unevenly and the moisture content stabilizes below 14%.

FrontStreet Coffee Recommendation

Washed processing is one of the oldest ways to handle coffee fruit, and it is the reason Rwanda's clean, bright cups taste the way they do. The method starts with flotation, then removes the pulp and ferments the beans in water to break down the mucilage before washing, drying, and hulling. Because the beans spend so long in water, they lose much of their simple sugar and build up organic acids, which is why washed coffee tends to keep more of its own aroma while showing bright acidity and a clean, refreshing character.

FrontStreet's Yirgacheffe Gedeb is a strong example of the style. Because smallholder yields are low, the fruit is delivered to a central cooperative for processing, and this particular team has become well known for the exceptionally fine, clean flavor it produces. The washed method draws out maximum jasmine florals and bright citrus acidity, and a medium-light roast adds green tea and honey tones.

For a different take on washed coffee, FrontStreet's Kenya Tomato is one of the best-known examples, since Kenya favors a double-washed process that repeats the washing step to push the juice-like quality as far as it will go, with flavors of cherry tomato, smoked plum, snow pear, black plum, and brown sugar. FrontStreet's Jamaica Blue Mountain No. 1 also relies on washing to shorten drying time in Jamaica's island climate, keeping a low defect rate and a cup of hazelnut, cream, chocolate, and caramel. Washed beans like these are at home as a pour-over, a cold brew, or an espresso.