Rwanda coffee was traditionally known for its classic washed profile, full of brown sugar sweetness and red fruit that became the trademark of African coffees. Recent coffee trends have pushed them to start producing natural and honey coffees, giving us offerings that are familiar to coffee lovers, but with a bigger body and a fruiter impact.

The coffee produced by the Gisanga washing station comes from over 800 farmers in the Ruhango Sector of the Southern province of Rwanda. This plateau region has a relatively lower average temperature and slightly higher average rainfall than most regions of Rwanda, making it a bread basket for Rwanda. The volcanic soil and elevation of this plateau are ideal for growing coffee, particularly for the Bourbon varietal that the farmers there are so fond of.

This natural processed Red Bourbon is bursting with big ripe fruity flavours and burnt sugar sweetness. You can expect a big body with notes of melon, ripe peach, a touch of  trademark African berry acidity, and a lingering caramel sweetness.