Rwanda Western Province — Lake Kivu, 1,950 Metres
Rwanda's coffee story is one of transformation — from a country rebuilding itself to one producing some of the most sought-after lots in specialty coffee. Over 400,000 small-scale farmers grow exclusively Arabica Bourbon here, and projects targeting women farmers have helped them gain access to land, seedlings, and markets, reshaping both their economic futures and how they participate in society.
This lot comes from the Mushonyi washing station, just one kilometre from the shores of Lake Kivu. More than 1,200 smallholder farmers deliver cherry here. RWACOF (Sucafina's Rwanda operation) supports them through agronomic training, soil health programmes, and rigorous quality control — because what happens after the harvest matters just as much as what happens on the farm.
What's in the Cup
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Tasting notes: Grape · Brown Sugar · Milk Chocolate
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Process: Fully Washed — precise, clean fermentation giving clarity and sweetness
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Roast: Omni — developed to shine as both espresso and filter
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Elevation: 1,950 m · Cup Score: 87
How to Brew It
This is a genuinely versatile coffee. As espresso, the grape and milk chocolate melt into a smooth, round shot — excellent as a flat white or macchiato. As filter, the high elevation brings out a brighter, grape-forward profile with a long brown-sugar finish. It earns its dual name.
Choose Your Grind
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Whole Beans — freshest flavour, grind just before brewing
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Ground for Espresso (Fine) — ready for your espresso machine or Moka pot
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Ground for AeroPress (Medium) — versatile; works for AeroPress and pour-over
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Ground for Filter (Coarse) — ideal for V60, Chemex, or batch brew
