Ngoma Station J.M.V. Usekanabagoyi - Washed Red Bourbon - Rwanda

Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: bartlett pear, verbena, grapefruit

Origin Details

Region: Nyamasheke, Rwanda
Elevation: 1750masl
Producer: Jean Marie Vianney Usekanabagoyi, Ngoma Station
Process: Washed
Variety: Red Bourbon

ABOUT THIS COFFEE AND PRODUCER

Ngoma station is located in the famed Nyamasheke district set directly on the stunningly beautiful shores of Lake Kivu. Training, inputs , and substantial contributions towards health insurance premiums are provided for all farmers delivering. Furthermore, this station has an agronomist on site that organizes training sessions focused on topics such as coffee plant care (planting, fertilizing, pruning, harvesting, etc), environmental protection, and importance of our traceability efforts. Various inputs like fertilizers and new coffee seedlings are provided free of cost to all farmers.

For this lot, cherries are first sorted three times. After enough cherries have accumulated, the cherries are stored in clean plastic bags for a brief 8 hour in-cherry fermentation period before being depulped. The wet parchment then undergoes a 12 hour wet fermentation before being pushed through the grading channels.  Here the coffee is rigorously washed to remove any remaining mucilage and separated by density. The drying protocol begins by moving coffee onto shaded beds for 12 - 72 hours, which is a unique step in Rwanda that has two distinct benefits. First, it sets the trajectory for the entire drying phase by initially beginning very gently and slowly under complete shade.  Secondly, it allows ample time for intensive sorting while the parchment is still wet. The coffee is then dried for 26 days.

WHY WE SELECTED THIS COFFEE

This is our first time sourcing a light roast from Rwanda, and it feels like a great introduction to the distinct character the terroir there can offer.

This washed Red Bourbon is a classic expression of what Rwanda is known for, and a really well grown example of it. The cup opens with a clear, sweet Bartlett pear note that feels defined and structured right from the first sip. It moves into a more unique layer of citrus verbena, bringing a soft herbal floral quality that adds lift and complexity without overwhelming the cup.

The finish leans into a ripe grapefruit brightness, clean and refreshing, giving it an easy, everyday quality while still feeling expressive.

A straightforward but distinctive look at Rwandan coffee, with clarity, sweetness, and a refreshing finish.