Rwanda Coffee Beans

A washed Rwandan lot from Kilimbi washing station in Nyamasheke, made from tiny beans sorted for density and showing plum, brown sugar, and baked apple character.

A washed Rwandan top lot from the Abatraninkunga ba Sholi cooperative, selected through Caravan's annual producer competition for a cola, strawberry, and plum profile.

A natural Red Bourbon from Rwamatamu's Mbare washing station in Rwanda, produced by Rutaganda Gaston and Mukantwaza Laeticia with chocolate, fruit, and nutty notes.

A washed Red Bourbon from the Rambagira Kawa Women's Group at Mbilima washing station in Rwanda, grown at high elevation with a juicy, chocolatey profile.

A Rwandan single origin from Ruli, selected for its clean cup profile and the bright, structured qualities the origin is known for.

A washed Rwandan coffee produced by women farmers connected through KCRS. It brings a sweet, balanced cup shaped by Rwanda's high altitude, rainfall, and volcanic soils.

A natural Rwandan filter roast with red grape and pomegranate fruit character, finished with maple syrup sweetness.

A washed Rwandan filter roast with sultana, toffee, and nutmeg notes for a sweet, gently spiced cup.

An anoxic natural Rwandan filter roast with strawberry, blackberry jam, and a cardamom finish.

A honey processed Rwandan filter roast with pear sweetness, blackberry fruit, and clove spice.

A natural Rwandan coffee from Kilimbi washing station on the shores of Lake Kivu. Chocolate mousse, jammy berry sweetness and a sherry-like finish make this sixth-year partnership lot especially moreish.

Rwanda - Honey Varietal – Red BourbonPreparation – Honey processLocation – North of KibuyeAltitude – 1600+ maslImporter - Horsham Coffee Roaster Our Rwanda natural coffee has been directly traded with producers and we are able to offer full transparency and detailed information on these coffees. For more information on how we source coffees, look at our Transparency Report. We first visited Rwanda in 2014 and over the last few years, we've developed some very close relationships within the Rwandan coffee community. We first visited Bwishaza co-operative in 2015 and have been buying coffee from them every year since our first visit. Harvesting and Processing: Bwishaza washing station is co-operative owned and works with around 500 small-hold farmers. Most of these producers have just a few hundred trees and will harvest coffee every few days during the season, which runs from March to June. This is a honey processed exclusive microlot. After delivery, the coffee was carefully sorted to ensure only ripe cherry made it through to the pulping stage. The coffee was then laid out to dry on raised tables and turned regularly to avoid any over-fermentation. Once dried, the coffee is transported to the dry mill for processing to remove the cherry and parchment and prepare the coffee for export. This project is aimed at producing fantastic natural processed coffee, and the co-operative was paid 2.5x the Fairtrade based price for the production of this fantastic coffee. You can read more about our direct trade projects on our Transparency Report page. Tasting Notes: This is a well-balanced honey processed coffee with fantastic tasting notes. These include pink grapefruit, demerara sugar and marzipan.

A washed Red Bourbon from Liza washing station near Kamembe in southwest Rwanda. Orange, caramel, and cranberry notes showcase Horsham's long-running direct relationship with Jean Paul and local smallholders.

A natural Red Bourbon from Huye Mountain in southern Rwanda, grown between 1600 and 2300 masl. Slow drying on raised beds for several weeks builds a fruit-forward, expressive cup with high-altitude clarity.

A honey processed Red Bourbon from Mbilima washing station, part of the Dukundekawa Co-operative in north-west Rwanda. Careful sorting, depulping, and covered raised-bed drying create a balanced, expressive coffee shaped by collective production.

A washed Red Bourbon from Kundwa Women Coffee within the Aba Sholi co-operative in central Rwanda. Hand sorting, fermentation, density grading, and raised-bed drying create a clean, structured cup with a strong producer story behind it.

A washed Red Bourbon from Rugori, also known as Womens Crown, produced and processed entirely by women at Gasharu Coffee in Rwanda. The cup reflects careful fully washed processing and a project designed to recognise women's work in coffee production.

A pineapple-infused anaerobic natural from Rwanda Cyato, packed with pineapple jelly, lime, rum, and tropical sweetness.

An Ijabo Youth Project lot from Rwanda with syrupy sweetness, candied peel, pear drops, and medjool date character.

A washed Rwandan coffee from the Ijabo Youth Project, clean and bright with lemon sherbet, black tea, and golden raisin.

An anoxic natural from Shyira, one of Rwanda's highest washing stations. A precise 48-hour fermentation brings pineapple and marzipan notes into a tropical, sweet cup.

A washed Rwandan filter coffee from Nyamasheke Hills, produced through Ndereyimana Louis and his family-run operation. Blackberry, apple, and maple syrup notes give it a bright, sweet structure.

A washed Rwandan coffee from the respected Vunga washing station. Pomegranate, brown sugar, and chocolate notes combine juicy acidity with a smooth, sweet finish.

A natural Rwandan coffee with the berry-driven sweetness Red Bank looks for in East African naturals. Expect lively berry acidity, a liqueur-like finish, and a sticky sweetness throughout.

An inoculated washed Red Bourbon from Kilimbi in Rwanda, created through Red Bank's collaboration with Muraho Trading Company. Blood orange, cola, and rooibos notes give it a bright and distinctive profile.

A natural Red Bourbon from Mbare, Rwanda, with walnut, apple crumble, and molasses notes.