Rwanada
Region: Shyembe Cell, Maraba Sector, Huye District (Southern Rwanda)
Processing: Washed
Species: Arabica
Varietals: Red Bourbon, Jackson 2/1257, Mibirizi, Catuai
Altitude: 1300–1750 m
Processing: Washed
Species: Arabica
Varietals: Red Bourbon, Jackson 2/1257, Mibirizi, Catuai
Altitude: 1300–1750 m
This coffee is sourced from southern Rwanda, specifically Shyembe Cell in the Maraba Sector of Huye District, a well-known highland area for producing clean and expressive washed coffees. Grown at elevations between 1300 and 1750 metres, the cooler climate supports slower cherry maturation, helping develop sweetness and layered flavour.
The coffee is washed processed, a method that enhances clarity and definition by removing fruit before drying. Combined with Rwanda’s traditional Arabica cultivars, including Red Bourbon and locally selected varieties, the result is a structured cup with refined aromatics, balanced acidity, and a clean finish that performs well across brewing styles.
The coffee is washed processed, a method that enhances clarity and definition by removing fruit before drying. Combined with Rwanda’s traditional Arabica cultivars, including Red Bourbon and locally selected varieties, the result is a structured cup with refined aromatics, balanced acidity, and a clean finish that performs well across brewing styles.
