Rwanda Nyabumera Site

A New Single Origin from the Hills of Nyamasheke

Rwanda has become one of the world's most respected coffee origins, but its place in specialty coffee is relatively recent. Today, coffees from Rwanda are celebrated for their clarity, vibrant fruit, and refined sweetness. That reputation is the result of decades of investment, resilience, and an extraordinary commitment to quality.

We're excited to introduce our first coffee from Rwanda.

This release comes from Nyabumera Site 807B, a community washing station in the Mahembe Sector of Nyamasheke District, where more than 1,000 smallholder farmers contribute cherries from the surrounding hills. Recently revitalized under new ownership, the station has invested in improved infrastructure, expanded farmer education, and careful processing, producing coffees that express the remarkable potential of Rwanda's Red Bourbon.

Nyabumera Site | Rwanda

Tasting Notes | Craisin · Mango · Citrus

Coffee in Rwanda

Coffee first arrived in Rwanda in the early 1900s during Belgian colonial rule. For much of the twentieth century, coffee was grown primarily as a commercial crop with little emphasis on quality. Farmers were paid by weight rather than flavor, and most coffee entered the commodity market.

The transformation began in the early 2000s.

Following years of rebuilding, Rwanda invested heavily in specialty coffee. Washing stations were established throughout the country's mountainous growing regions, giving smallholder farmers access to centralized processing that dramatically improved quality. At the same time, producer education, infrastructure, and export opportunities expanded, allowing Rwanda to become one of Africa's most respected specialty coffee origins.

Today, Rwanda is recognized for producing some of the cleanest and most expressive washed coffees in the world.

Nyabumera Site 807B

Nyabumera sits at approximately 1,800 meters above sea level in Rwanda's Western Province. The washing station serves a large network of neighboring producers, each farming small plots that are harvested entirely by hand.

Only ripe cherries are accepted before undergoing traditional washed processing. After depulping, the coffee is fermented to remove its mucilage, thoroughly washed, and then dried slowly on raised beds until it reaches a stable moisture content. This method highlights the natural character of the coffee while preserving its clarity and structure.

The station's recent investment in quality has helped elevate both consistency and cup performance, making Nyabumera an exciting example of Rwanda's continued progress.

Why Red Bourbon?

Nearly all of Rwanda's highest-quality coffees are produced from Red Bourbon, a historic Arabica variety prized for its sweetness, balanced acidity, and elegant structure.

Combined with Rwanda's volcanic soils, high elevations, and mild climate, Red Bourbon develops exceptional complexity while maintaining remarkable clarity. Rather than overwhelming intensity, the best Rwandan coffees are defined by precision, balance, and transparency.

In the Cup

Craisin · Mango · Citrus

This washed Red Bourbon opens with vibrant mango and bright citrus before developing into a clean sweetness reminiscent of dried cranberry. The body is light and structured, with a composed finish that emphasizes clarity over weight, a hallmark of exceptional Rwandan coffee.

Roasted Nordic light, this coffee is intended to showcase origin rather than roast, allowing the unique character of Nyamasheke and Rwanda's celebrated Red Bourbon to speak for themselves.

As our first offering from Rwanda, Nyabumera represents another step in our ongoing pursuit of remarkable coffees from the world's great producing regions. We're honored to share it with you.

Try Nyabumera Site | Rwanda Here