Rwanda – Nyamasheke

Rwanda is back strong. Its not so often we get natural processed coffees from this region butt this one is a real treat. This natural Red Bourbon is super clean and crisp with an intense aroma of ripe fresh strawberries, red cherries and hints of tropical fruit. Its super juicy and round with a balanced sweetness of vanilla syrup and hints of white chocolate. Its has a long after taste which tingles with your taste buds like a crisp fresh white wine. Definitely try it over ice.

The station is surrounded by steep, fertile hills densely planted with Red Bourbon coffee trees, a variety that thrives in the region’s relatively cool climate. Coffee farming here is deeply rooted in local culture, with around 600 smallholder farmers supplying cherries each season. After pulping and fermentation, parchment coffee is dried on raised African beds for approximately 15–22 days, allowing for careful moisture management before dry milling. The cool climate in this region facilitates controlled fermentation and slow, even drying—key factors in developing complex cup profiles.

Expect notes of: Strawberries, White chocolate, red cherry liquor, Mango