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Rwanda Washed Bourbon Flavor Profile and Aroma - Rwanda Coffee Varieties and Prices

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange - please follow Cafe_Style (WeChat public account: cafe_style). Like many African countries, Rwanda coffee production is dominated by small farmers. During the harvest season each year, ripe coffee cherries are collected and sent to processing stations. During the annual harvest period, farmers pick ripe coffee cherries and gather them at processing stations for processing, beginning with manual selection to ensure no unripe cherries remain

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Rwanda Coffee Production Process

Like many African countries, Rwanda's coffee production is primarily based on small-scale farming. During the annual harvest season, farmers gather ripe coffee cherries and bring them to processing stations for treatment. Farmers pick ripe coffee berries and concentrate them at processing stations for processing. First, manual selection ensures no unripe or damaged fruits are mixed in. Next, the pulp is removed, followed by a 12-18 hour washed fermentation process in a cool, low-temperature environment. The adhering pectin is then thoroughly cleaned in channels. During the drying process on raised beds, processing station members manually turn and carefully tend to the beans, ensuring that under adequate sunlight, the parchment beans don't lose moisture or experience uneven drying until the bean's moisture content stabilizes below 14%.

Mushonyi Coffee - Premium Selection

We have previously introduced several premium coffees from the Nyamasheke region in Rwanda. 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 contribute to producing high-quality coffee. We will continue to deeply explore this gem of a coffee-producing region in Rwanda. This batch is a direct trade batch purchased from the processing plant, featuring fresh harvests from the 2015 season (approximately June to September)!!

Variety: BM-139 (Bourbon)

Processing Station: Mushonyi Processing Plant

Farm Owner: 1,756 member small farmers (each small farmer cultivates approximately 253 trees)

Flavor Profile: Red apple, cherry, cinnamon, honey

The award record of Mushonyi Processing Plant is astonishing. Besides winning the COE Cup of Excellence championship in 2010, in 2011 alone, they secured championship, 12th place, 16th place, and 28th place with four different batches!!!

Rwanda can be described as one of the rapidly developing specialty coffee-producing countries in East Africa. Besides the fresh memory of the tragic Rwanda genocide story, the quality improvement of its specialty coffee has been very rapid. This year, we cupped several Rwandan coffees with fresh textures and very elegant acidity worth noting.

Flavor Notes

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

Brewing Method

Hand-pour Rwanda coffee. Use 15g of coffee grounds, medium-fine grind (using Fuji grind setting 3.5), V60 dripper, water temperature 90-92°C. First pour 30g of water, bloom for 27 seconds, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio is 1:15, extraction time 2:00.

Manufacturer: Dazhen Coffee FrontStreet Coffee

Address: No. 10 Baoan Front Street, Yuexiu District, Guangzhou

Contact: 020-38364473

Ingredients: In-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

Coffee Origin Details

Product Name: 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 Bourbon cultivar trees. Bourbon coffee was originally cultivated in Réunion, 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 of 3,500 to 6,500 feet (1,062-1,972 meters).