Rwanda Musaza Red Bourbon

Process : Washed

Cupping Notes : Blood Orange, Black Tea & Dark Chocolate

This Red Bourbon lot is grown between 1600–2000 metres on the volcanic soils around Lake Kivu, in the Western Nyamasheke region of Rwanda. The coffee cherries are hand-sorted at the Rwamatamu washing station to remove underripes and defects, then pulped in small batches. After a controlled fermentation of 8 to 12 hours, the coffee is fully washed and dried slowly on raised beds for up to 25 days. 

Each step is carefully crafted to maintain clarity and highlight the influence of altitude and terroir. The result is a structured, layered cup – bright, clean, and well-balanced. Roasted medium for espresso, this coffee works well with or without milk!