Rwanda — Rugali Red Bourbon

• Producers — Nyamasheke smallholder farmers
• Region — Nyamasheke District, western Rwanda
• Variety — Red Bourbon 
• Terroir — 1450-1600 masl, temperate tropical climate
• Process — Washed

Tastes like

Blood Orange + Green Apple + Juicy

Recommended brewing

• Best: Pour over with the Orea Brewer V3
• Great: Filter (batch brew, French Press Chemex)
• Very good: Espresso
  

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately. 

Raw Material and Rugali

A social enterprise with on-the-ground presence across the world’s coffee-growing regions, Raw Material’s work in Rwanda is delivered in collaboration with one of the country’s most well-established coffee trading entities – Muraho Trading Co.

This partnership supports smallholder farmers across Rwanda in increasing the quality of their coffees – introducing them to previously inaccessible markets, and ultimately getting them a higher price for their produce.

This specific coffee was grown by smallholder farmers across the Nyamasheke District. Ripe red bourbon cherries were harvested from across the region, transported by boat across Lake Kivu and then processed through the district’s main washing station – Rugali.

Once landed at the station, the cherries were then pulped of their mucilage and fermented for 12 hours. After one final rinse with water, the cherries then dried in the sun for 30 days.

In the cup, this lot has the vibrancy of flavour often present in high-quality washed coffees from the Nyamasheke District. It’s fruit-forward, with a deliciously juicy texture. Brew as a filter to enjoy it at its most expressive.