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Flavours of peach, raspberry and rose with floral acidity.
Rwanda Coffee – Peach joined by Raspberry, delicately floral!
This coffee is a one of a kind. The first hit of aroma is a really peachy, soft on the nose with no harshness.
On the initial taste you will be blown away by the fruit that is carried with the drink.
The first note we could find was distinctly peach with a hint of yogurt.
As you start to take a few sips, that peach with be joined by Raspberry, and a delicate, floral like acidity.
To our astonishment, once the brew cooled right down, it was fruit syrup, like a Strawberry jam! You almost forget you’re drinking a coffee, its in a league of its own!
Recommended Brewing Methods
V60 15g:250ml 2:30min brew time, keep it light and delicate.
Information about the Rwandan Farm
This AA Microlot, located in Rulindo of the Northern Province, is one of 633 neighbouring farms using the Kinini Wash Station. The farm is located at an altitude of 2000masl, and in the centre of some of the richest soil grounds in Rwanda. With its average temperature of 19oC and an average rainfall of 1 metre per annum, the province terroir has been awarded with a number of “cup of excellence” winning coffees. The varietal produced by the Microlot is a Bourbon Mayaguez 139, introduced to Rwanda in the 1950s, this varietal is renowned for producing an excellent quality cup and high yield when placed at a high altitude. The Microlot’s varietal is a small part of 38 Hectares of 252 coffee growing hectors in Rulindo producing Bourbon Mayaguez 139.
Once harvest hits between March and June, the fruit is taken to the Kinini Wash Station. This famous wash station in Rwanda was set up by directors Malcolm Clear and Jaqueline Turner who came to the district of Rulindo in 2008 to form the charity “Rwanda: New Beginning”. After the 1994 Genocide, many locals retreated to uncultivated areas of Rulindo.
To help communities rebuild, Malcolm and Jaqueline set up Infant and Primary Schools, as well as health points. As positive change began to take place, they saw an opportunity for local farmers to make use of their quality agricultural land. They educated the farmers in producing quality money making crop (something the farmers were not used to as crops were usually used for food), and set up the Kinini Wash Station to process the 633 farmers harvested product.
On arrival to the wash station, the fruit is depulped using a four-disc McKinnon Pulper. The seed is then left to ferment for 5-20 hours. The fermentation time can be heavily affected by conditions within the wash station so is regularly monitored by the quality manager. Then, depending on the intensity of the sun, the beans are left to dry on raised drying beds for up to 15 days. Once dried, our Microlot coffee beans are then sample roasted, quality tested, and screen sized to a 16+ ready for export.
The history of coffee in Rwanda – how the country recovered
Coffee was introduced into Rwanda in the early 1900’s by German Missionaries. The country has ideal conditions for coffee farming with fertile volcanic soil, good altitude and regular rainfall.
Rwandan beans are benefiting from a period of economic and political stability. Through developmental assistance from Europe and the USA farming & process methods have improved. This in turn has paid dividends to quality, yield, and the price paid directly to the farmers who refer to themselves as ‘protectors of the coffee’.
Delving further into the history of coffee in Rwanda, it was introduced in 1930 where farmers were forced by the Belgium government to grow the beans whilst having control of high prices and export tax.
These poor growing conditions resulted in low grade beans, which continued right through the world coffee price drop crisis in the 90s and up until the 2000s. Little improvements were made, and the country’s production was described as a ‘near pointless endeavour’.
It took around 10 years for Rwanda’s coffee industry to recover with the help of a brand new National Coffee Strategy. This strategy focuses on high-quality speciality beans which has been funded by the Rwandan government and other private investors.
What coffee production looks like today in Rwanda
Not only do workers now benefit from a higher and stable income, they can also enjoy the delicious high-quality beans that are produced.
Cafes and roasters around the world have shared their excitement for Rwanda’s coffee revival and their production has been backed by some big suppliers.
The country is taking advantage of it’s naturally high-quality growing conditions, which plays a huge role in the delicious flavours of the beans.
It is not one of Africa’s largest producers, as it only exported 220,000 60-kilo bags in 2016, compared to the 7.1 million in Ethiopia. This results in Rwanda consistently selling out of their beans, but these smaller production levels allow them to focus on extremely high-quality beans and producing the best flavours.
High quality Bourbon Rwanda coffee beans
We hand roast these beans at a medium level at our local roasters. We only ever work in small batches to ensure an even roast.
Brew in a cafetiere overnight for a delicious cold brew that is perfect for Summer.