We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.
Since the late 20th century, Rwanda has become one of Africa's most respected specialty coffee-producing countries. By focusing on a quality-first approach, smallholder farmers and modern washing stations have refined coffee cultivation in high-altitude regions like the Nyamasheke District. The volcanic soil and temperate climate along Lake Kivu create ideal conditions for varieties such as Red Bourbon.
As a driving force in Rwandan coffee, the Muraho Trading Company has established a network of washing stations that prioritise consistent quality and community. Muraho's journey began in 2016 with its first site, Kilimbi. Along with its sister station, Gisheke, Kilimbi was one of the first wet mills to receive government approval to produce natural and honey-processed Rwandan coffees. While the elevation of Kilimbi lends itself well to cultivation, the mountainous terrain means that harvests must be delivered by farmers via boat across Lake Kivu.
This lot from Kilimbi underwent intensive hand-sorting and flotation after arriving at the station. Selected cherries were then separated and placed in a clean, airtight tank for a 48-hour fermentation. After careful rinsing, Kilimbi's producers laid the fermented cherries out in a thin layer on raised beds, where the cherries were frequently turned and extensively hand-sorted. Finally, the cherries were monitored for temperature throughout a 40-day drying period before being packed.
Origin's notes
“Dried fruit sweetness runs throughout, anchored by a refined acidity that keeps the cup lively and structured.”
- Flavours: Blueberry, fig, orange wine, dried peaches & wine gums
- Body: Vibrant
- Acidity: Winey
- Roast: Medium
- Brewing: Pour-over, plunger, AeroPress, siphon & Chemex
Coffee details from Origin
“A Red Bourbon from Kilimbi, Nyamasheke — anaerobic natural processed and unmistakably expressive. Blueberry and fig lead the way, with orange wine adding a distinctive, ferment-forward depth.”
- Country: Rwanda
- Region: Nyamasheke District
- Washing station: Kilimbi
- Producers: 750 smallholder farmers
- Altitude: 1,650 - 1,950 masl
- Variety: Red Bourbon
- Processing: Anaerobic natural whole cherry fermentation