Rwanda - Mbizi

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Clean
  50
• Floral
  50
• Sweet
  25
• Funky
  20

This exceptional Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. coffee comes from Rwanda’s Southern Province, in the Kamonyi District, where it is produced at the Mbizi 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. through the Women Coffee Extension (WCE) program. Grown at elevations between 1,600 and 1,900 meters above sea level, the coffee thrives in rich volcanic soils and a carefully maintained farming environment. Sustainable farming practices including shade tree planting, erosion control, and water recycling systems help support a healthy, regenerative ecosystem. The WCE program empowers more than 800 women farmers, many of whom are widows or survivors affected by the 1994 genocide. Through hands-on training and long-term support, the initiative equips participants with the skills and knowledge needed to produce exceptional-quality coffee while building sustainable and independent livelihoods for themselves and their communities. After harvest, the coffee undergoes a naturalNatural 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. processing method and is sun-dried on raised beds for 30 to 35 days. This slow, careful drying process develops remarkable depth and clarity in the cup, bringing forward rich notes of black cherry, layered with the smooth sweetness of maple syrup and the delicate, floral elegance of Darjeeling tea. The result is a clean and vibrant coffee with a silky bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., refined sweetness, and a beautifully complex finish that reflects the distinctive terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. of Rwanda.