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Birembo 283 (Rwanda)
  • Birembo 283 (Rwanda)

Rwanda

Birembo 283

Cup Notes: Mango, Peach, Grapefruit, Tomato

An elegant and quietly expressive Rwandan coffee, defined by clarity and structure, where luminous citrus brightness and ripe tropical softness meet a gentle savoury undertone. A smooth medium body and stratified sweetness lead to a long, composed finish that remains refined from first sip to last.

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*

Please make sure to read our FAQ before making a purchase. This will help prevent misunderstandings, delays, and inconvenience. By placing an order, we assume you have reviewed the information, and our support will be provided according to our established guidelines.

Details

Producer
Several small farmers
Country
Rwanda
Terroir
Nyamasheke
Altitude
1700-2000 masl
Process
Classic Washed - Raised Beds
Arabica cultivar
Red Bourbon
Picked in
July-August 2025
Arrived in
Red Bourbon
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

THE STORY BEHIND

Birembo is a coffee washing station located in the Macuba Sector of Nyamasheke District, in Rwanda’s Western Province. Established in 2013 and owned by C. Dorman Rwanda, the station sits at an altitude of approximately 1,503 masl and is managed by Habinshuti Oreste.

The station works with around 503 registered smallholder farmers cultivating Bourbon Arabica. Each year, it processes roughly 600 metric tons of coffee cherries. Processing follows a fully washed method, with fermentation lasting 12–15 hours. The infrastructure includes six fermentation tanks and 132 raised drying tables, while seasonal staffing peaks at about 70 workers.

Birembo holds several certifications, including UTZ, Rainforest Alliance, and C.A.F.E. Practices. Its typical export volume is estimated at around 1,600 bags per season. In Rwanda’s Western Province, the harvest generally begins in late February, following the main dry season.

Producer support and training in the Nyamasheke area are delivered through C. Dorman Rwanda’s service model, further strengthened by Rainforest Alliance training programs for certified farmers.

THE VARIETY

In 1859, Bourbon seeds arrived in Brazil, sent for by the Brazil central government after hearing that coffee growing on the island of Reunion, then called Bourbon, were more productive and of higher quality than the Typica variety. Now that the Yellow Bourbon variety exists, the original Bourbon is distinguished as Red Bourbon.

In the 1930’s, different strains of Red Bourbon were bred at the Campinas Agronomic Institute (IAC) in the state of Sao Paulo and distributed to farmers in 1939. Studying the success of different selections of Red Bourbon planted in different regions with distinct conditions helped researchers understand the effects of environmental variations on coffee varieties.

THE FERMENTATION PROCESS

Processing follows the classic washed method. After careful sorting, the coffee undergoes fermentation for approximately 12–15 hours, a crucial step that enhances clarity and purity in the cup. It is then slowly dried on raised African beds, where it is regularly turned and monitored to ensure even and consistent drying.

The result is a refined washed lot from Nyamasheke, showing an exceptionally clean profile, well-defined structure, and the vibrant tropical character typical of western Rwanda — sweet, juicy, elegant, and pleasantly complex.