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Rwanda Washed Bourbon Coffee Brands and Brewing Steps Guide

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange - follow Coffee Workshop (WeChat public account: cafe_style). Pour-over Rwanda coffee. 15g grounds, medium-fine grind (Fuji ghost tooth blade 3.5 grind), V60 dripper, 90-92°C water temperature, first pour 30g water, 27 seconds bloom, pour to 105g water then stop, wait until the bed level drops to halfway before continuing pour, slowly pour until reaching 225g water, final section

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Hand Pour Rwanda Brewing Method

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

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
Bean state: Roasted coffee 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 coffee (French: Café Bourbon) is coffee produced from Arabica coffee Bourbon variety trees. Bourbon coffee was originally cultivated in Réunion, which was called 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).

Variety: Bourbon

Related: Heirloom variety

Origin: Bourbon Island

Grows best at: 800 meters and above

Type: Heirloom variety

Commonly found in: Various coffee-growing regions worldwide

Main colors: Red, yellow, and orange, but primarily red

Bean size: Medium

Leaf characteristics: Wide and short

Processing method: Washed, high-altitude rack sun-dried

Rwanda Coffee Production

Like many African countries, Rwanda's coffee is primarily produced by small-scale farmers. During the harvest season each year, farmers gather ripe coffee cherries and send them to processing stations. 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. Then the pulp is removed, followed by a 12-18 hour washed fermentation process in a cool, low-temperature environment. Afterward, the adhering pectin is cleaned off in channels. During the rack drying process, processing station members manually turn and carefully tend to the beans, ensuring that under sufficient sun exposure, the parchment beans don't lose moisture or dry unevenly, until the bean 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, also along the shores of Lake Kivu. High altitude, fertile volcanic soil, and excellent climate create high-quality coffee. We will continue to deeply cultivate this gem region of Rwanda. This batch is a direct trade batch purchased from the processing plant - the freshest batch from the 2015 harvest season (approximately June to September)!!

Variety: BM-139 (Bourbon) variety

Processing station: Mushonyi Processing Station

Farm owner: 1,756 member small farmers (each small farmer grows approximately 253 trees)

Flavor profile: Red apple, cherry, cinnamon, honey

[Mushonyi Processing Station's award record is astonishing. Besides winning the COE Cup of Excellence championship in 2010, in 2011 alone, four batches won championship, 12th place, 16th place, and 28th place!!!]

Rwanda can be said to be one of the most rapidly developing specialty coffee-producing countries in East Africa recently. Besides the fresh memory of its tragic genocide story, the quality of its specialty coffee has also improved very rapidly. This year we have cupped several Rwandan coffees with fresh textures and very elegant, beautiful acidity.