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.

Like Origin’s other current Rwandan offering, this lot also comes from one of Muraho Trading Company’s washing stations, though this time it’s Rugali. Rugali is located in Rwanda’s western province of Nyamasheke which, like most of Rwanda’s coffee-growing regions, is blessed with the high altitudes, rich, volcanic soils, and regular rainfall that coffee plants tend to love. 

Muraho Trading Company, which owns Rugali, was founded by brothers Karthick and Gaudam Anbalagan in 2015 with a foundational aim they hold today: to put Rwanda’s incredible specialty coffee, and in turn the country itself and its people, on display for the world. Muraho is also committed to supporting its farmers and their communities, and operates with long-term sustainability in mind at every turn.

Rugali Washing Station was actually one of the first two washing stations in Rwanda to be granted approval to produce natural and honey-process coffees. The farm also has a reputation for producing fantastic coffee time and time again, several of which have been featured on competition stages in the past. 

This particular Rugali lot has undergone an innovative processing method called “anaerobic fermentation”. All coffee ferments when left to sit for an extended period due to the sugars and bacteria naturally found on its surface and in its flesh or seed (depending on the processing method), but anaerobic fermentation entails sealing the coffee in an oxygen-deprived and strictly controlled environment throughout the process. This can result in the production of unique acids and compounds in the coffee which can lead to bold, unique flavours in the cup.

Origin’s notes

• Flavour: Blueberry, marzipan, lemon tea, candied fruit, peach
• Body: Medium, round
• Acidity: Cranberry juice
• Roast: Light - medium
• Suggested brewing methods: V60, AeroPress, Espresso

Coffee details from Origin

• Country: Rwanda
• Region: Nyamasheke District
• Owners: Numerous local smallholder farmers
• Altitude: 1450 - 1600 masl
• Variety: Red Bourbon
• Processing: Natural, Anaerobic fermentation