Rwanda | Ngororero | Red Bourbon | Washed

Origin

• 🇷🇼 Rwanda

Tasting notes

Character

• Clean

Region: Western Province Elevation: 1600-2000 masl About: Ngororero is built on the work of hundreds of 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 who cultivate coffee across Rwanda’s steep hillsides. Their cherries are delivered to the 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., where careful sorting, controlled fermentation and slow drying on raised beds preserve the character of each harvest. The result is a coffee with vibrant fruit, layered sweetness and exceptional clarity. RWACOF works closely with these producers long after harvest has finished. Through partnerships with the Kahawatu Foundation and the London School of Economics, farmers have access to agronomy training, finance, improved seedlings and soil health programs that strengthen both quality and productivity. Investment also extends to women’s cooperatives, renewable energy and environmental initiatives that support the future of coffee growing in the region. It is a long-term approach that values both the people behind the coffee and the quality they produce.