• New
Bwenda, Lot 682 (Rwanda) Cover 250g
  • Bwenda, Lot 682 (Rwanda) Cover 250g
  • Bwenda, Lot 682 (Rwanda)
  • Bwenda, Lot 682 (Rwanda)
  • Bwenda, Lot 682 (Rwanda)
  • Bwenda, Lot 682 (Rwanda)
  • Bwenda, Lot 682 (Rwanda)

Rwanda

Bwenda, Lot 682

Terroir Best Lot
QUALITY SCORE: 87.50

Cup Notes
Cherry tomato / Almond / Caramel

Suggested for espresso and filter


Bwenda will immerse you in a bouquet of flavours.
From the sweet floral aroma to the vibrancy of ripe cherry and fresh blueberries, each sip reveals a new layer of complexity, complemented by a well-balanced citrus acidity.

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Details

Quality Score
87.50
Series
Specialty
Producer
Several small farmers
Country
Rwanda
Terroir
Nyamagabe
Altitude
1700 masl
Process
Classic Washed - Raised Beds
Arabica cultivar
Red Bourbon
Picked in
July 2023
Arrived in
March 2024
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

Suggested brewing recipe

To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.

There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.

Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.

Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.

Have fun brewing!

V60 STYLE
Coffee:
17g
Grind:
Comandante 23 clicks (medium)
Water:
250g (40tds) at 91 Celsius
Filter:
Cafec Abaca+
Time:
2:20
Brew strenght:
1,54 tds
FLATBED
Coffee:
17g
Grind:
Comandante 21 clicks (medium)
Water:
250g (40tds) at 91 Celsius
Filter:
Stagg [X], Fellow
Time:
2:05
Brew strenght:
1.38

THE STORY BEHIND

The owner of Bwenda, Bernard Uwitije, is born and raised in southern Rwanda, in the district of Nyamagabe. Coming from a region where coffee was a dominant crop, he first entered the sector trading ordinary home processed coffee.
However, as he learnt about the added value of coffee processed on a larger scale, he resolved to set up a proper and sustainable business in the coffee sector. It is following this resolve that he built his first wet mill near his hometown in 2016.

He used the first year to learn all the details of operating a wet mill successfully, and he built a second washing station the following season, by which time he mastered processing large volumes without compromising quality.

Bwenda, Lot 682 (Rwanda) The Story Behind

THE VARIETY

Red Bourbon is a variety native to East Africa, specifically to Ethiopia. It gets its name from the Bourbon island, now known as Réunion, where it was subsequently cultivated. However, its genetic origin can be traced back to Ethiopian coffee varieties. From Réunion, it was exported to other regions worldwide, including Latin America and other coffee-producing areas.

The name "Red Bourbon" originates from the bright red colour of the cherries, which sets it apart from other varieties.
Its flavour profile is characterised by a harmonious combination of fruity notes, often reminiscent of berries, and a delicate floral aroma. It is also known for its bright acidity.

Typically cultivated at elevations ranging from 1,100 to 2,000 meters above sea level, this variety thrives in high-altitude regions where it develops its distinctive flavours.

Bwenda, Lot 682 (Rwanda) Variety

THE FERMENTATION PROCESS

During the harvest the farmers deliver cherry to the washing station. At the station, the cherries are floated and separated.

They are then pulped on a McKinnon disc pulper and fermented in tanks overnight until the mucilage is ready to be washed off.

From here the beans are passed through the grading channels before being taken to the raised beds, where they are dried for 10-14 days. 

Bwenda, Lot 682 (Rwanda) The Fermentation Process