![Bwenda, Lot 682 (Rwanda) Cover 250g Bwenda, Lot 682 (Rwanda) Cover 250g](https://gardellicoffee.b-cdn.net/5359/bwenda-lot-682-rwanda.jpg)
![Bwenda, Lot 682 (Rwanda) Cover 250g Bwenda, Lot 682 (Rwanda) Cover 250g](https://gardellicoffee.b-cdn.net/5359/bwenda-lot-682-rwanda.jpg)
Rwanda
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*
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.
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.
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.