A while back I had a cup of coffee that was labeled as Bourbon, and in the world of coffee when you hear bourbon all smooth-bodied, rich flavor and sweet complex aroma come to mind. Of the countless coffees that carry with them the Bourbon name, few can show forth as brightly and rewarding of a cup than Rwanda Bourbon Coffee Beans. These beans come from the rich hills of Rwanda, known for being one of the fruitier coffee options with bright acidity and deep velvety finish. Rwanda Bourbon Coffee has become increasingly famous worldwide and has come to be one of the best in specialty coffee practice.
This blog post will act as a deep-dive into the history, cultivation methods, and tasting notes of Rwandan Bourbon coffee beans that answer why you NEED to be consuming these next level beans in your next cup of joe.
Coffee has a long history in Rwanda, starting with the introduction of coffee plants into Rwanda by German missionaries early 20th century. Coffee was introduced to Rwanda as a cash crop and boomed under Belgium colonial rule, becoming one of the most important aspects of its economy. In the years that followed, though,h a series of tough challenges faced Rwanda’s coffee industry as well especially during 1994Genocide against Tutsi. Coffee production seized, and longstanding coffee fields were abandoned.
Rwanda has since seen a spectacular turn-around and coffee was key in underpinning the economic revival. Utilizing government programs, foreign aid and a dedication to replenishing the high-quality Arabica stock in Rwanda has transformed this prinicipality into one of the cornerstone coffee origins globally. Today, coffee comprises one of Rwanda’s main cash crop exports and the best known Rwandan coffees are a type of high-quality Arabica called Bourbon.
However, before we detail what makes Rwanda Bourbon coffee so unique and special, let us first provide you some context around the Bourbon variety. The Bourbon varietal is one of the most celebrated coffee varieties globally, with its legendary sweet complexity. This coffee variety was originally discovered on the island of Bourbon (now Réunion) in the Indian Ocean and later spread to countries such as Latin American nations for example Brazil, Africa.
Bourbon plants grow fewer cherries than other varieties but beans of top quality. This yields a smoother, tastier and more fragrant cup of coffee. Upon the high altitudes and fertile soils of Rwanda is where Bourbon varietals were sourced, alongside their highest quality beans.
The country of a thousand hills, Rwanda has perfect conditions for the production and exportation of good coffee. Especially Bourbon variety! Here’s why:
Altitude: Rwanda coffee is grown on high-altitudes, in farms that are situated between 1,200 and 2,000 meters above sea level. These higher elevations provide cooler temperatures which inhibit rapid ripening, and in doing so allow the sugars to develop more optimally throughout the cherry.
Rich Volcanic Soil: With Rwanda coffee grown in the fertile volcanic soil, a host of necessary nutrients is provided for healthy coffees (Learn more). This adds to its sweetness, depth, and overall flavor fuel.
Climate: Rwanda has a tropical and temperate climate dominated by savannas with plenty of wet periods perfect for growing coffee plants. Coffee plants are fed by the rain in wet season, and it dries out during dry season so that harvest would be done.
Together, these factors make Rwanda an opportune place to grow flavor-rich aromatic and distinctive Bourbon variety of coffee bean
It is a long, arduous process that takes skill and love to develop Rwanda Bourbon coffee beans. The majority of Rwandan coffee farms are small, family-owned concerns which typically operate over less than two hectares. Though they are smaller, the beans that come out of these Brooklyn farms boast some of the finest quality in all the land.
Growing: Native farmers plant seedlings of coffee trees in the fertile volcanic soil. The Bourbon varietal is a high maintenance variety which requires certain care so that the coffee plants can get healthy and produce well.
2- Harvesting: The harvesting of Rwandan coffee is done by hand, called selecting on bush. Due to the hands-on work, they can pick-out only the most mature cherries which provide beans of superior quality. In Rwanda, the typical harvest season is from March cuts until July.
Well, after picking and*.etc., coffee cherries are sorted only keep ripe to-matured fruits. This is important to make sure only the best cherries are turned into coffee beans.
Processing: Once a coffee cherry is sorted, it goes through one of several processing methods (elaborated on further down), that help bring out the profile in which these beans tastes and primes them for drying.
After processing the beans are dried in open sunlight and then milled to remove its outer parchment layer. What is produced at the end are Green coffee beans which gets exported around to different roasters.
The Rwanda Bourbon coffee is deemed dynamic with a complex flavor profile. These beans have an incredibly rich flavor profile because the country you live in has very high altitudes and perfect growing conditions. Below are some of the basic flavor notes often found in Rwandan Bourbon beans:
Punchy Acidity: The acidity of Rwanda Bourbon coffee beans is vibrant so this makes it strong and perky for a very juicy cup. It tends to have a zesty bite like that of lemon or orange as well, providing quite the acidic quality in your cup.
Fruit Flavors: Since Rwanda Bourbon coffee can be found in everything at this point more or less and if it is brewed well you will taste fruit. This is going to consist of red berries as in raspberries or blackcurrants, product a juicy and a lively cup.
It has delicate floral aromas (jasmine, rose, and even lavender) fragrance that perfectly accompanies the coffee. Its hints of zest and spice bring a welcome level playfulness to the coffee profile as well.
Balanced sweetness: this will manifest as the natural sweetness found in Rwanda Bourbon coffee and is reflected with references like caramel, brown sugar or even honey. The sweetness helps to define the clean, bright acidity of coffee whilst also bolstering its sumptuousness.
Clean Finish: Even though the acidity is bright, Rwanda Bourbon coffee often features a smooth, velvety finish accented by touches of chocolate or nuttiness that will literally stick around long after your last sip.
Rwanda Bourbon delivers a refined balance of bright acidity, fruit-like flavors, vivid florals in the aroma and well-integrated sweetness that is sure to please any specialty coffee aficionado.
How a coffee bean is processed has the largest impact on how it will taste. Rwanda employs two principal processing methods, namely washed (or wet) and natural/dry.
It is probably safe to say that washed processing is what you will come across most often in Rwanda Bourbon. This method removes the mucilage layer, which is a sticky substance that holds the coffee cherry to seed, by fermenting the beans in water after they have first been de-pulped and washing away (like you would when using natural fermentation). An Ethiopian washed process is cleaner and brighter, allowing the beans’ acidities and fruitier flavors to shine.
Some farmers also use the natural way, which is less common in Rwanda. This method involves drying the coffee cherries with their fruit in place. The cherries dry, and over time the seeds ferment inside and end up absorbing sugars present in the fruit which results on a sweeter cup with more tropical fruits notes. Rwanda Bourbon, natural process turns up the dial on all of those flavors: more intense berries and far bigger body.
Both preparations make great coffee, but one should be used over the other depending on what you want out of it and how meticulous a farmer is. Whether you love the clean and crisp flavors from a washed coffee or prefer natural-process coffees’ syrupy sweetness, Rwanda Bourbon beans can give you that memorable fill.
Sustainability and ethical farming are the core of Rwandan coffee industry. Rwandan coffee farmers like those at Kucyumbya are dedicated to producing great-tasting, eco-friendly beans. In addition, the coffee industry within Rwanda has focused on empowering local communities and uplifting smallholder farmers.
Despite the fact that most Coffee Farms in Rwanda cultivate by means of Organic Farming (keep aways from Synthetic Pesticides and Fertilizers) Not to protect earth but also for your non toxic coffee!
Shade-Grown Coffee: Rwanda Bourbon coffee is typically grown under the canopy of hills or trees. This method also shades the plants from too much direct sunlight, and helps promote biodiversity by creating different heights of trees that shelter many animals.
Washed Process: This is the most common process used in Rwanda and typically requires a lot of water. Although the use of water-washing is perhaps not ideal from an environmental standpoint in African coffee producing countries, many Rwandan cooperatives have introduced measures to conserve usage, including recycling and reclaiming process waters at washing stations where possible.
Ethics: The coffee sector in rwanda is little dominated by smallholder farmers some of them members are cooperatives, this achieving fair trade practices. Types of coffee blends: These cooperatives frequently follow some principles of Fair Trade, often meaning the farmers get paid decently for their beans and have access to resources which can improve the quality from those who farm.
These sustainability initiatives aren’t only a benefit to Rwanda’s environment, but also aid in the high quality of Rwanda Bourbon coffee beans.
Well then, we already know the really cool and wonderful flavors that Rwandan Bourbon coffee beans can provide its users but did you also know that it is important to prepare them properly? Try these to get a perfect cup :
Rwanda Bourbon Coffee Grind Size: A medium grind is suitable for Rwanda bourbon coffee when it comes to most brewing ways. A coarse grind if using the French press, a finer grind for espresso.
Temperature of Water: Coffee should be made with water at a temperature between 90°C and 96° C (195°F to205aF). Boiling and near boiling water can burn the coffee, while cooler won’t extract enough taste.
Brewing Methods: Rwanda Bourbon coffee beans have flexibility and goes well with different brewers. A pour-over method (Chemex, V60) will bring out the acidity and fruity notes of its beans; a French press in turn will highlight also body and sweetness. For a real treat, brew Rwanda Bourbon as an espresso.
Coffee-to-Water Ratio: 1 part coffee to 16 parts water is a standard ratio and good place to start You can change this proportion to taste stronger or milder coffee as it fits you.
Following this advice will help you to brew a cup of Rwanda Bourbon coffee which highlights its signature complex flavor profile.
Rwanda Bourbon coffee has become increasingly well-known on the global specialty coffee scene in recent years. This has led to specialty coffee shops and roasters across the globe turning their attention towards Rwandan coffees, finding that single-origin Rwanda Bourbon beans can be an excellent addition to their lineups.
That uniqueness explains why Rwanda Bourbon coffee has done so well, supported by the sustainable farming that Rwandan farmers focus on when growing a cup of premium quality Arabica. A country big on clean-label, green beans: The coffee that competes with Colombia has won several prizes at international competitions and Rwanda is now counted amongst the best countries in Africa when it comes to awesome coffees.
If you would like to experience Rwanda Bourbon coffee beans for yourself, there are wide variety of places where they can be sourced:
Many craft coffee roasters offer single-origin Rwanda Bourbon coffee beans. When looking for such a coffee, find roasters that place sustainability and have direct trade relationships with Rwandan farmers.
Web: Blue Bottle, Stumptown and Trade Coffee are just a few sites that have Rwanda Bourbon in their lineup. It is also important to review the origin details as you want authentic coffee from Rwanda.
Farmers Direct: Beans from some Rwandan coffee cooperatives are sold online straight to consumers. When you purchase directly from farmers, it supports smallholder farmers to enjoy fresh coffee with excellent quality.
The Rwanda Bourbon coffee beans bring a well-structured, complex brew to the cup. Crushed under smooth creamy mounthfeel that their fruity aromatics disclose in all of the dimensions — acidity, sweetness and undertones. Rich volcanic soils of Rwanda: nurtured by skilled farmers, capturing the essence and flavour in your cup reflecting what great potential holds for Rwandan coffee.
If you are a coffee connoisseur or simply someone new to the world of craft cafe, make sure that Rwanda Bourbon manages its own space in your cup. The Rwanda Bourbon experience: more than just a coffee; it is an exploration of the most thrilling places on earth combined with multiple commitment toward sustainability, ethics and excellent taste.
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