Rwanda - Buf Remera: Natural, Red Bourbon

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Funky
  20

If you would like your coffee shipped pre-ground, please choose from our 'Select Grind' option before adding this coffee to your cart. This Natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. comes from Buf Cafe's Remera washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. and is fantastic juxtaposition to the WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Red Bourbon from Buf's Nyarusiza washing station. Buf Café owns a number of coffee washing stations as well as its own coffee trees, and buys coffee cherries from as many as 264 surrounding smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers and three local cooperatives. Buf has very strong links with the local communities that supply it, providing jobs for 116 at Nyarusiza during peak harvest (May - June/July) and 9 permanent positions. A further 127 people are employed at Remera during harvest, with 10 permanent positions. We're always huge fans of Rwandan coffees and are so happy to have two coffees from Buf on our list so far this year. This is a particularly delicate natural coffee, with a boozyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. hint and a big fruity sweetness. Country: Rwanda Farm: Buf Remera Re gion: Kamegeri Sector VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Red Bourbon Process: Natural