Rwanda Red Bourbon

OVERVIEW

This lot from Gisanga Coffee Washing Station represents a modern expression of Rwandan coffee—where high-elevation terroir meets experimental processing.

Produced by Mukabatsinda Sarah and a network of dedicated smallholder farmers, this coffee reflects both precision and community-driven quality.

Carefully selected ripe cherries undergo anaerobic fermentation, enhancing fruit intensity and aromatic complexity. The coffee is then slowly dried on raised beds, preserving clarity while developing depth and structure in the cup.

Recognized among the top-ranked coffees in Rwanda, this lot highlights the country’s evolving profile—balancing tradition with innovation.

COFFEE DETAILS

Origin – Rwanda, Southern Province (Ruhango District)

Washing Station – Gisanga CWS

Producer – Mukabatsinda Sarah & smallholder farmers

Elevation – 1,650–1,850 masl

Variety – Red Bourbon

Process – Anaerobic Natural

Fermentation – 24–72 hours (oxygen-limited)

Drying – Raised beds

CUP PROFILE

Bourbon Whiskey
Juicy Tropical Fruit
Concord Grape

LIMITED RELEASE