||Rwanda Kigoma Fully Washed Red Bourbon 2011
||Varietal: Red Bourbon
Located in one of the 14 districts of the Hoye region, this fully washed red Bourbon from Kigoma came as a big surprise to us. This was a sample we were sent out the blue from someone we don't normally buy from. I instantly loved it because it's such a simple and delicious coffee; a great reason to love a coffee.
Rwanda is a country that has a troubled past. In the early 1990s, coffee was Rwanda’s most lucrative export with the country exporting 45,000 tonnes of coffee in 1990. Events in the 1990s, however, decimated Rwanda’s coffee industry. Most importantly, the 1994 genocide claimed the lives of nearly a million Rwandans, destroying Rwanda’s economy and erasing much of the specialised knowledge needed to export coffee profitably. Simultaneously, world coffee prices plummeted in the 1990s due to increased worldwide production and consolidation of purchasing by multinational corporations.
Rwanda currently produces less than half the amount of coffee it produced in 1990, but it makes a much higher quality coffee now and has been involved in the Cup of Excellence program in recent years, being the first African country to do so.
Rwanda’s climate, altitude, and high-quality Bourbon-variety coffee trees give it the ability to produce high quality coffee for the specialty coffee market. Rwanda's also been helped by foreign aid agencies on how to maximise this.
Because of how we bought this coffee, and because it's from a small co-op, we don't know so much about it. We were sent the photos we have with the product and we have been sent some basic info but the important part as always is the cup quality.
In the cup expect a lovely creamy mouthfeel, and a super clean, transparent cup. The acidity is lively and bright and you’ll recognise limes and lemons, but this never gets too much. A delicious filter coffee.
Farm: Rwandan Kigoma
Varietal: Red Bourbon
Processing: Fully Washed and Dried on African beds
Owner: Rwanda Mountain Coffee Ltd
Altitude: 1 980 meters
Picking method: manual; 6 to 8 pickings
Washing method: 32 hours of fermentation
Drying method: Sun-dried at the mill’s patios
Screening & sorting method: manual
Stop this on the first pops of second to enjoy it at its best.
"Quick Look" Guide:
Creamy mouthfeel, lemon and lime acidity, balanced, transparent, clean.
Good Filter: Yes, Good Espresso: No
« Back to Coffee Archive