Due to their mountainous geography and equatorial climate, many regions in Rwanda provide the ideal altitudes, weather and soil conditions for growing delicious specialty coffee. The East-African nation is especially famous for one particular kind of coffee, Red Bourbon, arguably one of the first varieties budding coffee enthusiasts come to know by name, and renowned for its potential for jammy fruit flavours.

This lot is not only comprised of Red Bourbon, but it was also processed naturally, suggesting the potential for even more of those sweet, fruity flavours. Historically, Rwandan exports were tightly regulated, and we would typically only receive washed lots in South Africa, but in recent years natural lots have become more common, and offer a way to enjoy Rwandan coffee with a different character.

Our friends at Origin have a history of sourcing and roasting exceptional examples of Rwandan specialty coffee. Though, despite dozens of releases over the last decade, this is the first one from the Muhondo washing station, one of three washing stations owned and operated by Muhondon Coffee Company in the Gakenke district in Rwanda's Northern province.

Founded in 2013, Muhondo works with thousands of smallholder farmers who grow their coffee at particularly high altitudes - 1,850 to 2,200 metres above sea level. By sharing cultivation best practices and handling processing, Muhondo is able to help its community members grow better coffee and have better access to international coffee markets.

Origin’s notes

• Flavour: Honey, apricot jam, allspice, apple tart, blackcurrant, sweet citrus finish
• Body: Medium
• Acidity: Delicate juicy
• Roast: Light/Medium
• Suggested brewing methods: Espresso, milk-based, Chemex and Aeropress

Coffee details from Origin

• Country: Rwanda
• Region: Gakenke District
• Owners: Various smallholder farmers; processed at the Muhondo washing station
• Altitude: 1,850 - 2,200 masl
• Variety: Red Bourbon
• Processing: Natural