Rwanda seems to have all the ideal coffee growing conditions to produce great coffee. These include high altitude, regular rainfall and volcanic soils with good organic structure.
Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with areas of land often no larger than just one hectare per family. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills – or washing stations as they are known locally.
This particular Rwandan coffee is the Bourbon varietal which originated on the Island of Bourbon (now known as Reunion Island) and is a mutation of early Arabica species from Ethiopia. The leaves are broad and cherries can ripen red, yellow or orange. This varietal is known for its amazing complex acidity and great balance.
Located in Rwanda’s Western Region and built in 2006, the Gihombo wet mill became fully functional in 2011. Situated in the hills surrounding Lake Kivu, the volcanic soil and 1020mm rainfall a year ensures prime growing conditions for coffee. Since opening, the Gihombo Wet Station has shown consistency in processing quality and the owner uses profits to reinvest in the station to ensure continued growth in both quality and volume.
We’re loving the intense notes of dark honey, raspberries and caramel with a burnt toffee finish that this coffee offers.