The Proper Way to Drink Rwanda Washed Bourbon and Rwanda Coffee Bean Prices

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Mushonyi - Exceptional Rwandan Coffee

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. The high altitude, fertile volcanic soil, and excellent climate create premium coffee quality. We will continue to deeply explore Rwanda as a gem-like coffee-producing region. This batch is a direct trade purchase from the processing station, featuring fresh harvests from the 2015 season (approximately June to September)!

Coffee Details

Variety: BM-139 (Bourbon)

Processing Station: Mushonyi Processing Station

Farmers: 1,756 member smallholders (each smallholder farms approximately 253 coffee trees)

Flavor Notes: Red apple, cherry, cinnamon, honey

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

Rwanda's Rising Specialty Coffee Scene

Rwanda can be described as one of East Africa's rapidly emerging specialty coffee-producing countries. Beyond the lingering memory of its tragic genocide, the quality of its specialty coffee has improved remarkably quickly. This year, we have cupped several Rwandan coffees with fresh, elegant textures and beautiful acidity worth noting.

Flavor Profile Review

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

Brewing Recommendations

For pour-over brewing of Rwandan coffee: Use 15g of coffee ground to medium-fine consistency (Komachi grinder setting 3.5), V60 dripper, water temperature 90-92°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Product Information

Brand: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)

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

Contact: 020-38364473

Ingredients: In-house roasted

Shelf Life: 30 days

Net Weight: 227g

Packaging: Bulk

Taste Profile: Sweet coffee beans

Roast Level: Roasted coffee beans

Sugar Content: Sugar-free

Origin: Rwanda

Coffee Type: Other

Detailed Origin Information

Product Name: Rwanda West Province Rutsiro Mushonyi CWS Bourbon

Country: Rwanda

Region: Western Province, Rutsiro

Altitude: 1,827 meters

Rainfall: >1,500mm

About Bourbon Variety

Bourbon coffee (French: Café Bourbon) is a coffee produced from Arabica coffee trees of the Bourbon cultivar. Bourbon coffee was originally cultivated on Réunion Island, which was called Bourbon Island (Île Bourbon) before 1789. It was later occupied by France, connecting it with 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).

Bourbon Characteristics

Variety: Bourbon

Related: Heirloom

Origin: Bourbon Island

Optimal Growing Altitude: 800 meters and above

Type: Heirloom

Commonly Found In: Various coffee-growing regions worldwide

Primary Colors: Red, yellow, and orange, but predominantly red

Cherry Size: Medium

Leaf Characteristics: Broad and short

Processing Method: Washed, dried on raised African beds

Rwandan Coffee Processing

Like many African countries, Rwandan coffee is primarily produced by smallholders. During the annual harvest season, 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 pulp is removed, followed by a 12-18 hour washed fermentation process in cool, low-temperature environments. The mucilage is then thoroughly cleaned in channels. During the drying process on raised beds, station members manually turn and carefully tend to the beans, ensuring that under adequate sunlight, the parchment beans do not lose moisture or experience uneven drying until the moisture content stabilizes below 14%.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473