RWANDA BUMBOGO NATURAL

About this coffee 

Taste notes: raspberry,dried mango,vanilla

Bright, complex, and deeply expressive – this Red Bourbon from Bumbogo Washing Station captures the vibrant clarity and layered sweetness that make Rwandan coffees so compelling.

Grown in the highlands of Gitsimbwe, in Rwanda’s renowned Gakenke District, this coffee is a product of exceptional altitude, rich volcanic soils, and precise processing at the Bumbogo Washing Station.

We source this lot through Raw Material, a social enterprise that reinvests 100% of its profits back to the producers. This model not only ensures better prices for farmers, but also supports long-term improvements in quality, infrastructure, and community development.

Expect a clean, fruit-forward cup with a delicate structure, showcasing the best of both washed and natural profiles.

Roast profile: 

We use a medium roast level to develop body but not too dark to lose the taste notes of the coffee. 

The process

All cherries are hand-sorted before a pre-pulp float, underripe or damaged cherries are removed, along with any foreign objects. The cherries are then floated in pre-pulping tanks removing any floaters and later pulped.

Once the cherry is sorted and cleaned, it is ready to be dried. The cherries are laid out evenly across raised beds, providing consistent airflow, and height to prevent moisture and animals coming into contact with the cherry. The cherry is dried for 30 days, turned constantly when the sun is high and covered during the night. Once the cherry has dried, the now dried outer fruit is removed, and the coffee beans are ready to be organised for packing.

The region

The Gakenke district where Bumbogo is located, is an area known for high-quality coffee production in Rwanda. It is a highly competitive region, and home to several winning Cup of Excellence lots in recent years. 

Bumbogo station was built in 2017. The station has more than doubled its production since 2018, with an impressive expanse of drying beds covering the hills surrounding the washing station itself. The station works alongside the community in ways external to the purchase and processing of its coffee. This value added when paired can massively improve not only quality but the yields of a producer’s land.