Rwanda Umurage Red Bourbon Washed


Rwanda Umurage Red Bourbon Washed

cherry - lemon verbena - semi-sweet chocolate

Regular price $16.95 Sale

  REGION:  Ginkongoro     FARM: Umurage     FARMER:   Umurage Wash Station     ALTITUDE: 1,700-2,100 M     
VARIETAL:  Red Bourbon      PROCESS: Washed     ROAST:  Medium | Light



Rwanda coffee, with terroir similar to Ethiopia and Kenya, known for their floral, citric acidity with mixed fruit notes, but has more body, complexity, well balanced with sweet chocolate and caramel notes.  This offering from the famed Buf Cafe had a ton of flavors including fruit notes of cherry, peach, white nectarine, pomelo, lemon cake plus green tomatillo tomatoes, meyer lemon and pink peppercorns.  In the end we settled on cherry, lemon verbena, semi-sweet chocolate.  Enjoy this extraordinary coffee, it might become your new favorite from Africa. 


Umurage Washing Station, (Buf Cafe) is in the mountains near the village of Karaba, in the Ginkongoro prefecture in south-central Rwanda. Huye District, Kigoma sector in Rwanda’s Southern Province. Farmer’s Number: it is estimated as 412 registered coffee farmers.


The farmers of UMURAGE CWS get the selected coffee seeds from RAB and NAEB under an advocacy from Bufcoffee as the owner of Umurage. These selected seeds are Arabica BM139 which takes one year/ 12 months in nursery shelter. For sunny period seedlings are irrigated in the morning and evening. The seedlings Planting is best done during the rainy season to ensure the soil will remain moist as the roots get firmly established. The young seedlings are planted at 3m of distance between two coffee trees with 25 kg of compost fertilizers. Lift the seedlings using a stick or trowel to prevent breaking the roots. Make a hole about 60 cm of diameter and 60 cm of deep after you return soil and compost. While the famers are waiting for harvest, they keep caring coffee trees by pruning and desuckering.


From planting phase to harvesting phase, depending on the specific variety, it takes approximately 3-4 years for newly planted coffee bushes to bear fruit, when the harvest is ready the farmers collect the ripeness red cherries. They are used to put the cherries into suitable materials. Careful selection of red cherries at harvesting is essential for good quality coffee.


After harvesting, cherries are processed as soon as possible to avoid spoilage. Depending on available resources and location, the following two methods are used. 


This method is also known as ‘unwashed’ or ‘natural’ processing. The fresh cherries are spread out on a large surface and left to dry in the sun for around two months in sunny season. They are usually put-on drying beds slightly raised from the ground, to ensure air circulation around the berries. They are regularly turned and raked throughout the day to avoid fermentation and to ensure they dry evenly. The berries are then covered at night to keep them from absorbing moisture. The dry red cherries are called unwashed or natural coffee, we use humid meter to confirm that this unwashed or natural coffee has humidity of 11 as standard level.


This method is a relatively new way of removing the skin from coffee cherries. It’s called ‘wet’ because it uses water to both move the coffee fruit through the process and to extract the beans. The wet method involves cleaning the cherries and sorting by removing unripe and overripe cherries; just as in the first method. The cherries are then put through a pulping machine that squeezes out the skin without damaging the beans. After pulping the cherries are graded, fermented between 12 and 18 hours depending on the region and machine, washed, sorted and dried. The dry washed beans are called fully washed coffee, we use humid meter to confirm that this parchment coffee has humidity range between 11-12 as standard level. Hulling process is done on parchment and dry red cherries hulling phase. Hulling and Grading Process Before being taken to the market, the dried coffee (natural or fully washed) is processed as follows: Hulling phase involves removing the dried husk by using hulling machine, the hulled coffee is called green coffee. As the same that hulling machine put the green coffee into grade (grading). 


The green coffee is then sorted based on removing inappropriate coffee by using hand to produce high quality coffee reserved to be purchased by our customers.



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