High altitude, regular rainfall, volcanic soils … and an abundance of Bourbon; it’s not surprising Rwanda can produce some exceptional coffee!
From the excellent Bushoki: A fine example showing wine-like characteristics that the best Rwandan coffees can bring to the cup.
Our tasting notes: Cherry and apricot, bright winey acidity and a juicy body with a black pepper spice finish.Producer - Iyongera Musaruro Co-operative
Rwanda is blessed with ideal coffee growing conditions - high altitude, regular rainfall, volcanic soils … and an abundance of Bourbon!
From the excellent Bushoki, this is a fine example that shows the wine-like characteristics the best Rwandan coffees bring to the cup. This lot has been wet fermented for 18-24 hours. Afterwards the parchment is dried for between 18 and 24 days on raised beds, at Bushoki there are 42 drying beds helping to maintain flavour and ensure even and consistent results across the crop.
Rwandan smallholders organise themselves into co-operatives and share the services of centralised wet-mills –or washing stations as they are known locally. Bushoki washing station was built by the Iyongera Musaruro Co-operative. The co-op has approximately 500 members and receives cherry from 800 farmers in total from the surrounding area.