WINTER HOLIDAY: Last roast day Dec. 23rd - Next roast day Jan. 8th
Rwanda
Bwenda, Lot 682
Cup Notes: Cherry Tomato, Almond, Caramel
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.
Suggested for espresso and filter
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
- 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.
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 model:
- 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 model:
- 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.
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.
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.
