Rwanda
Kibirizi

Washed process Bourbon

Flavour: mandarin, raisin, apple

Body: Acidity:

RWACOF (Sucafina in Rwanda) began operating Kibirizi washing station in 2021. About 1,130 farmers deliver cherry to Kibirizi from surrounding farms in Nyamagabe in Rwanda’s Southern Province. RWACOF provides training in Good Agricultural Practices and sustainable agriculture land management. They also help farmers gain RFA/UTZ and 4C certifications.

In addition to being an excellent specialty coffee selection, all purchases of this lot contribute towards our Beyond Flagship project in Rwanda: Coffee Productivity & Income Diversification. The initiative supports coffee farming families in Rwanda by investing in regenerative agriculture and livelihood diversification – key strategies that can contribute to closing the living income gap, one of our IMPACT goal areas.

Harvest and Post-Harvest

Farmers selectively handpick and deliver ripe, red cherry to Kibirizi washing station. At intake, cherry is floated to remove any under- or over-ripes and then pulped in the station’s drum pulper. Coffee is wet fermented and then washed in clean water. Parchment is laid on raised beds to dry. Workers rake parchment frequently to ensure even drying. It takes approximately 1 to 2 months days for parchment to dry.

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Farmers Delivering To Kibirizi Washing Station
Farm/Coop: Kibirizi washing station
Country: Rwanda
Region: Nyamagabe
Altitude: 1771m above sea level
Variety: Bourbon
Process: washed
Harvested: June 2025
Importer: Sucafina
Body
Acidity
Tasting notes: Mandarin, raisin, apple
Roast style: Omni (filter + espresso)

Variety

Bourbon variety

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

The location

Coffee from Rwanda

Since the genocide of 1994, coffee has come to represent a symbol of recovery and regrowth for Rwanda.

The Southern and Western Region region of Rwanda

Centred around 3 main areas; the Huye mountains, the Nyamagabe region, and the Nyamasheke region in close proximity to Lake Kivu

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.