Rwanda Red Bourbon Coffee Characteristics - Differences Between Red Bourbon and Yellow Bourbon

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FrontStreet Coffee has introduced quite a few Rwandan coffees this time, among which a washed Red Bourbon performs exceptionally well. Rwandan coffee has only gradually gained attention in recent years, and the reasons behind this story will be explained below in detail. The main focus is on this particular coffee - the reason for its introduction is the Bourbon variety, one of the oldest coffee varieties, with excellent coffee flavor and mouthfeel. Additionally, the washed processing method highlights the coffee's original superior flavors and delicate mouthfeel. Moreover, this batch of coffee distinctly showcases regional characteristics - although it's from the African growing region, it differs from typical regional flavors, being unique and distinctive.

Rwanda's Coffee History

Rwanda is located in central Africa and is a standard landlocked country, with all neighboring countries being major coffee producers. In the early 20th century, Rwanda successively became a colony of Germany and Belgium, with German missionaries first introducing coffee. During the colonial period, coffee production increased significantly, but due to exploited labor, suppressed prices for coffee crops, and high export taxes, the quality of coffee beans was not ideal - this was a normal phenomenon in commercial coffee development at that time. FrontStreet Coffee found that Brazil, which also experienced colonial rule, once produced coffee beans that emphasized quantity over quality, leading to a period where it carried a reputation for poor coffee quality. It wasn't until Rwanda's independence and the establishment of the first official coffee organization OCIR that attention gradually shifted to coffee bean production. Rwanda's coffee production continued to grow from the 1960s-1980s, reaching an unprecedented peak in 1986, until domestic political instability began in the early 1990s (Rwandan genocide) that halted the coffee industry. Today, Rwanda has gradually recovered its vitality. After 1995, due to the Rwandan government's vigorous development efforts and support from foreign non-governmental organizations and private groups, Rwanda has been able to restore stability. FrontStreet Coffee has recently procured several batches of Rwandan coffee beans from different regions - firstly, because Rwanda's coffee industry is developing rapidly and coffee quality is guaranteed, and secondly, because Rwanda is gradually forming distinct regional flavor characteristics that differ from Ethiopia and Kenya.

Rwanda Coffee Processing Methods

In 2000, Rwanda, having just experienced political turmoil, received funding from USAID for two major coffee development programs: PEARL and SPREAD, aimed at supporting Rwanda's reconstruction. After implementing these programs, Rwanda successively built 46 coffee washing stations, enabling significant growth in Rwanda's economy through the strong export of coffee beans. Therefore, Rwandan coffee beans currently mainly use the washed processing method. Ripe coffee cherries are handpicked, pulp and fruit flesh are removed, followed by 12-18 hours of washed fermentation to clean away the mucilage, and finally dried to a moisture content below 14%. FrontStreet Coffee believes that Rwanda's decision to establish washing as the main processing method during the early stages of coffee development was a choice that could clearly highlight coffee flavors. Because washing is the processing method that best expresses the essential flavors of coffee, when FrontStreet Coffee recommends a particular coffee growing region, they also recommend washed coffee beans to customers first, allowing for a clearer understanding of that region's flavor characteristics.

Rwanda Bourbon Coffee Beans

Over 90% of Rwanda's coffee varieties are early-introduced Bourbon varieties and mixed Bourbon family varieties, which possess resistance to natural disasters. Bourbon coffee was originally cultivated on Réunion Island, introduced to Brazil in 1860, and rapidly expanded northward throughout Latin America. FrontStreet Coffee currently procures several Latin American Bourbon coffee beans, including Brazilian Red Bourbon, Brazilian Yellow Bourbon, and Colombian Pink Bourbon. However, the advantages of Latin American Bourbon varieties no longer exist due to poor disease resistance. In contrast, Rwandan Bourbon varieties still maintain advantages, which is one reason why FrontStreet Coffee procures Rwandan coffee beans. Generally, after Red Bourbon coffee trees flower and bear fruit, the color changes of coffee cherries are: green → light yellow → light orange → mature red → darker red when fully ripe, which is why some people call it "Red Bourbon variety." In fact, Red Bourbon is just the Bourbon variety we generally refer to. Bourbon varieties grown at high altitudes typically have better aroma, brighter acidity, and may even have wine-like flavors when tasted.

FrontStreet Coffee Roasting Recommendations

Machine: Yangjia 800N, 550g green beans input

FrontStreet Coffee Rwandan Washed Coffee Bean Roasting Curve

Since Rwandan coffee beans have fresh acidity, to highlight this flavor, FrontStreet Coffee recommends light to medium roasting. The darker the roast level, the more the fruity acidity characteristics will be lost.

FrontStreet Coffee Rwandan Washed Coffee Bean Cupping Report

When FrontStreet Coffee cupped this Rwandan washed coffee bean, the dry aroma showed distinct floral and berry aromatics, while the wet aroma had honey sweetness and nutty aromatics. The overall flavor profile exhibited bright acidity, citrus, berries, nuts, with a caramel sweetness in the aftertaste.

Rwanda Washed Bourbon

Region: Western Nyamasheke District

Altitude: 1700-2000m

Variety: Bourbon

Processing Method: Washed Processing

FrontStreet Coffee Brewing Recommendations

FrontStreet Coffee uses segmented extraction, using 30g of water for a 30-second bloom. With small water flow in circular motion, inject water to 125g for segmentation. When the water level drops and is about to expose the coffee bed, continue injecting water to 225g and stop. When the water level drops and is about to expose the coffee bed, remove the filter cup. Extraction time is 2'00" (timed from the start of blooming).

FrontStreet Coffee Rwandan Washed Coffee Bean Pour-Over Coffee

Flavor description: Floral and berry aromatics, with distinct citrus, berries, and plum notes upon entry. The mid-palate shows nuts, with caramel sweetness in the aftertaste.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473