Rwanda Western Province | Mushonyi Processing Station & Coko Washing Station Collaborative Lot | Natural Process Bourbon

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Rwanda Western Province | Mashesha Processing Station & Mushonyi Processing Station Collaborative Batch | Natural Process Bourbon Flavor

Rwanda is a rapidly developing specialty coffee producing country in East Africa, with its specialty coffee quality improving at an impressive pace. This batch of coffee beans is selected from the Mushonyi route in the Rutsiro production area, located north of Nyamasheke, along the shores of Lake Kivu.

The exceptional geographical conditions of high altitude and fertile volcanic soil, combined with excellent climate, have created superior quality coffee. The Mushonyi processing station has only 832 members, with each small farmer cultivating approximately 253 coffee trees. The coffee is primarily grown at an altitude of 1800 meters. Although the Mushonyi processing station is not large in scale, it plays an important role locally. The geographical environment near the Mushonyi processing station is highly suitable for coffee cultivation, with high altitude, fertile volcanic soil, and excellent climate all being important factors for producing high-quality coffee. It received recognition with excellent results in the Cup of Excellence (CoE) in both 2010 and 2011.

Notably, the Mushonyi processing station was once certified as an organic natural farming coffee processing station by international organizations. To produce high-quality, abundant coffee beans, the processing station encourages small coffee farmers through various methods, training farmers to understand soil erosion control measures, pest and disease prevention measures, and helping coffee farmers understand the application of fertilizers and pesticides and their impact on coffee crops, environmental protection measures, and health and safety. All of these efforts are aimed at helping coffee farmers clearly understand the sustainable production concepts of coffee cultivation systems. Rwanda has the highest population density among all African countries. Since the first batch of coffee crops was exported in 1917, this small East African country now has nearly 450,000 coffee farmers. Each coffee farmer typically cares for 150-300 coffee trees, with cultivation areas that are not large, often less than 1 hectare. Internationally, they would be classified as micro-farmers, followed by small-scale farmers. Since micro-farmers cannot afford their own processing stations, coffee farmers in Rwanda immediately deliver their coffee cherries to regional central coffee washing stations for processing after harvesting.

This batch of coffee beans is primarily "collaboratively processed" by the Mashesha Processing Station (Mashesha CWS) and Mushonyi Processing Station (Mushonyi CWS), both located in Shangugu City, Western Province, Rwanda.

Coffee Details

Country: Rwanda

Region: West Province

Processing Stations: Mashesha CWS, Mushonyi CWS

Altitude: 1800m

Variety: Bourbon

Processing Method: Natural

Flavor Description: Fresh grass aroma, orange zest chocolate, orange juice, citrus, melon, toffee, vanilla syrup, grapefruit and citrus peel with bittersweet aftertaste.

Award Records

2010 CoE Champion

2011 CoE Champion, 12th place, 16th place, 28th place

2015 CoE 15th place

Flavor Profile

Dry aroma presents wine notes, passion fruit, strawberry, peach, floral notes, blueberry, and perfume-like aromas. Upon tasting, one can experience wine notes, passion fruit, peach, berries, blueberry, and lychee aromas. The aftertaste has rose notes, accompanied by the sweetness and acidity of fully ripe citrus. The overall flavor is robust and sweet.

FrontStreet Coffee Recommended Brewing

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee. First pour 25g of water, bloom for 25 seconds. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. Total extraction time around 2:00.

Analysis: Using a three-stage brewing method to clearly distinguish the flavors in the front, middle, and back portions of the coffee extraction. Because the V60 has many ribs and drains quickly, pausing during pouring can help extend the extraction time.

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