Rwanda has a storied history involving large-scale coffee production dating back to the early 1900s. Today, most of the country’s coffee is grown by 400,000+ smallholders, most of whom cultivate less than a quarter-hectare of land. Traditionally the majority of coffee in Rwanda was “semi-washed” - a method known locally as the "ordinary" process. This involves a partial fermentation and often, mixing batches of varying quality which lowers cup quality.
This has changed dramatically thanks to the establishment of washing stations that aggregate and process the harvests of smallholder farmers. Most of these washing stations employ the more contemporary fully washed process, and for many years, almost all Rwandan specialty coffee exports were washed. Recently, there has been an increasing interest in alternative processing methods, so you will now find more natural lots, and even some experimentally processed coffees. By improving processing techniques, sharing knowledge and aggregating the crops of many farmers, washing stations have played an important role in improving the livelihoods of Rwandan coffee producers while also increasing the quality of the country’s exports.
To process the region’s coffee crops, Muraho Trading Company has established washing stations throughout Rwanda’s “Land of a Thousand Hills” in the western province of Nyamasheke. Amongst them, the Rugali station is situated near the shores of Lake Kivu, and is affectionately known as "The Big Daddy" for being Muraho’s busiest mill. This success has been attributed to the tireless efforts of Rugali’s local producer families and their dedication to quality.
Phaedon's tasting notes
Rwandan releases from Rosetta don't come around that often. It's actually been a few years, but this lot was worth waiting for. It's a fantastic example of how good a washed Red Bourbon lot can be, particularly when roasted by our friends at Rosetta. This coffee displays many of the archetypal Rwandan characteristics. It's sweet and jammy, with a molasses-like quality, a restrained acidity and a relatively big body. It reminded me of blackcurrant cordial, Ribena for those who have ventured to the UK, particularly in my AeroPress brew.
Like a blackcurrant cordial, this coffee has a lot of 'structure' in its flavour profile, to borrow a term from the wine industry. There's a hint of tannin to my palate and a crisp quality to the drinking experience. In my siphon and pour-over brews, I picked up some hints of orange acidity on the finish.
Rosetta's Notes
Style: Classic
Flavour: Sweet & Juicy, berry, lemongrass, treacle finish
"The Red Bourbon variety is sought after by roasters because of its varietal legacy, prized for its elegance, balanced sweetness, and red fruit character. As one of our classic coffees, we focus on slow caramelisation to accentuate the rich treacle sugar while maintaining lively acidity. The roundness of the cup is developed through an extended roast profile without compromising clarity, preserving the coffee’s high-altitude expression and layered, refined cup.”
Coffee details from Rosetta
“This washed Rwandan lot comes from the Rugali Washing Station in the Nyamasheke district, grown by a network of passionate smallholder farmers. Built in April 2016, the station has quickly become one of Rwanda’s most renowned processing hubs, noted for quality and innovation.
"Rugali was the first washing station in Rwandan history to produce and export honey and natural coffees, marking a key moment in the country’s coffee evolution and inspiring wider adoption of diverse processing techniques. Grown at high altitudes around 1550m - 1800m ASL, the cherries mature slowly, contributing to its clean grape acidity, berry notes, and treacle finish.”
- Altitude: 1550m - 1800m ASL
- Processing: Washed
- Variety: Red Bourbon
- Harvest: 2025
- Region: Nyamasheke, Western Province
- Country: Rwanda
- Producer: Smallholder farmers of Rugali Washing Station