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What Does Washed Bourbon from Rwanda Taste Like and How to Brew Rwandan Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Rwanda coffee. 15g grounds, medium-fine grind (Fuji ghost tooth grinder 3.5 setting), V60 dripper, 90-92°C water temperature. First pour 30g water, 27-second bloom, pour to 105g then stop, wait until the coffee bed drops to half level before pouring again, slowly pour until reaching 225g total weight

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Pour-over Rwanda: 15g of coffee grounds, medium-fine grind (Fuji ghost tooth burrs, setting 3.5), 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 halfway, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Taste profile: Sweet
Coffee bean state: Roasted beans
Sugar content: Sugar-free
Origin: Rwanda
Coffee type: Other

Coffee Details

Rwanda West Province Rutsiro Mushonyi CWS Bourbon

Country: Rwanda
Region: Western Province, Rutsiro Region
Altitude: 1,827 meters
Rainfall: >1,500mm

Bourbon Variety

Bourbon coffee (French: Café Bourbon) is coffee produced from Arabica coffee trees of the Bourbon variety. Bourbon coffee was originally cultivated on Réunion Island, which was called Bourbon Island (Île Bourbon) before 1789. It was later occupied by the French 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 of 3,500 to 6,500 feet (1,062-1,972 meters).

Variety: Bourbon
Classification: Heirloom variety
Origin: Bourbon Island
Optimal growing altitude: 800 meters and above
Type: Heirloom variety
Commonly found in: Various coffee-growing regions worldwide
Primary fruit color: Red, yellow, and orange, but predominantly red
Fruit size: Medium
Leaf characteristics: Broad and short
Processing method: Washed, sun-dried on raised African beds

Rwanda Coffee Processing

Like many African countries, Rwanda's coffee is primarily produced by small-scale farmers. During the annual harvest season, farmers gather ripe coffee cherries and send them to processing stations. First, manual sorting ensures no unripe or damaged fruits are mixed in. Then the pulp is removed, followed by a 12-18 hour washed fermentation process in a cool, low-temperature environment. The mucilage is thoroughly cleaned in channels. During the drying process on raised beds, station members manually turn the beans, carefully ensuring that the parchment coffee doesn't lose moisture or dry unevenly under full sun exposure, until the moisture content stabilizes below 14%.

We have introduced several specialty coffees from Rwanda's Nyamasheke region 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 high-quality coffee. We will continue to explore this gem of a coffee-producing region in Rwanda. This batch is a direct trade purchase from the processing plant - the freshest batch from the 2015 harvest season (approximately June to September)!

Batch Details

Variety: BM-139 (Bourbon)
Processing station: Mushonyi Washing Station
Farm owners: 1,756 member smallholder farmers (each smallholder farms approximately 253 trees)
Flavor profile: Red apple, cherry, cinnamon, honey

[Mushonyi Washing Station's award record is truly impressive. Besides winning the Cup of Excellence championship in 2010, in 2011 alone, they took first place, 12th place, 16th place, and 28th place with four different batches!!!]

Rwanda can be said to be an East African specialty coffee producing country that has developed rapidly in recent times. Besides the fresh memory of the tragic Rwandan genocide, its specialty coffee quality has improved very quickly. This year, we have cupped several Rwanda coffees with fresh, clean textures and very elegant, beautiful acidity.