Introduction
We’re excited to release our March 2025 Roaster’s Pick Filter: Rwanda Kayumbu Bourbon Natural. This remarkable coffee highlights the meticulous work of over 1,055 smallholder farmers and the commitment to quality and sustainability at the Kayumbu Washing Station in the Kamonyi District, Rwanda.
| Washing Station | Kayumbu |
|---|---|
| Process | Natural |
| Variety | Bourbon & Jackson |
| Elevation | 1,600 - 2,100 MASL |
| Region |
Kamonyi District, Kayumbu Sector, South Province |
| Country | Rwanda |
How’s It Taste?
Rwanda Kayumbu Bourbon Natural offers a vibrant, fruity cup with flavours of purple grape, red apple and a touch of lime zest. The natural process gives this coffee a luscious sweetness and a complex depth, making it a perfect choice for filter brewing.
How To Brew?
Recipe
|
Weight |
Yield |
Temperature |
Extraction Time |
Ratio |
|
20g |
300g |
95℃ |
2:30 Min |
1 : 15 |
To fully experience the depth and complexity of this coffee, we recommend trying it with these brewing methods:
- Pour Over (V60, Chemex)
- Aeropress
- Moccamaster
- Cold Brew
Each method highlights the unique characteristics of this roast, ensuring a memorable cup each and every time.
For more brewing tips, visit our Brewing Guide.
Who’s Behind This Amazing Coffee?
Kayumbu Station has been a staple of Rwanda’s specialty coffee industry since it was acquired by RWACOF in 2013. Originally built by the Rwandan army, the station is now a hub for over 1,055 smallholder farmers. RWACOF works closely with these farmers, providing training and resources through the Kahawatu Foundation to improve coffee quality and farmer livelihoods.
Through this partnership, farmers are equipped with tools and knowledge for sustainable practices, including soil health programs, organic fertilisers, and access to essential resources. These initiatives empower farmers to produce higher-quality coffee while ensuring environmental and financial sustainability.
The Process
This natural process coffee is crafted with meticulous attention to detail. After selective hand-picking, cherries are sorted to remove defects and dried on raised beds for approximately three weeks. This slow drying process allows the coffee to develop its vibrant fruity notes and rich complexity.
The Region
The Kayumbu Sector, located in Rwanda’s Kamonyi District, offers ideal coffee-growing conditions with high altitudes, fertile soils, and consistent climate. These factors, paired with the dedication of local farmers, make this region a standout for producing premium specialty coffee.
Rwanda’s specialty coffee industry continues to grow, with a focus on quality and sustainability. Kayumbu Station plays a vital role in showcasing the country’s potential, producing coffees that rival the best in the world.
This coffee is a testament to the future of Rwandan specialty coffee. We hope you sit back and enjoy this one!
For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.
