This month's coffee comes from Bwenda 159, Rwanda
About: The Coffee
Farm: Bwenda 159
Altitude: 1700masl
Process: Washed
Location: Nyamagabe District, Southern Province
Varietal: Red Bourbon
Flavour notes: Raisin, Candied Orange, Dark Chocolate, Black Tea
It's officially 2025, and we're ready to kick off the new year with a bang. And by bang we just mean bringing you some exciting new coffees. We've got a particularly delicious coffee this month (trust us, we've tried it) all the way from Rwanda. This coffee is a Red Bourbon variety which contributes to flavour complexity and high sweetness. Washed processing showcases this, bringing flavour clarity and full juiciness.
Bernard Uwijie from Nyamagabe in southern Rwanda, began in the coffee sector by trading home-processed coffee and later recognized the added value of fully processed coffee. In 2016, he built his first wet mill to establish a sustainable coffee business, learning the trade and expanding to a second washing station the next year. In 2018, he built Bwenda, his third station, to assist isolated farmers.
The flavour notes we've selected from this coffee are dark chocolate, candied orange and raisins, showcasing richness juxtaposed with light citrus.
You can order this month's Roaster's Choice now or send it as a gift.
About: Rwandan Coffee
Rwandan coffee is celebrated worldwide for its unique flavour profile and high quality, thanks to the country's ideal growing conditions and meticulous processing methods. Coffee cultivation in Rwanda is primarily centred around smallholder farms, where individual farmers own and tend small plots of land, often less than a hectare in size. The country's high altitude, volcanic soil, and temperate climate create a perfect environment for growing high-quality Arabica coffee. Most Rwandan coffee is grown at elevations between 1,200 to 2,000 meters above sea level, which allows the coffee cherries to mature slowly, leading to denser, more flavourful beans.
The majority of the coffee produced in Rwanda is of the Arabica species, with Bourbon being the most common variety. Bourbon is known for its rich, sweet, and balanced flavours, which are often highlighted in Rwandan beans.
Coffee is grown in several key regions across the country, including Nyamasheke, Karongi and Gakenke. Each region's unique microclimate contributes subtle differences to the flavour profile of the coffee produced there. Rwandan coffee is known for its bright acidity, tea-like body, and complex flavour notes. Tasting profiles often highlight floral and citrus notes as well as undertones of red berries, caramel, and chocolate. These distinctive characteristics, along with the country's strong focus on washing station processing, have made Rwandan coffee a sought-after origin for speciality coffee lovers around the world.
