Name: Rwanda - Busanze Washing Station, Nyaruguru, Red Bourbon Natural
Brand: Kozlow Koffee
Price: 26.00 USD
Availability: OutOfStock

Rwanda - Busanze Washing Station, Nyaruguru, Red Bourbon Natural

$26.00

1/7

Rwanda - Busanze Washing Station, Nyaruguru, Red Bourbon Natural

$26.00

Out of stock

Tasting Notes

Strawberry Shortcake · Concord Grape
Blackberry · Black Tea · Peach
Watermelon · Jasmine · Hibiscus

Coming from a coffee collective with a top-ten finish in Cup of Excellence, there's a lot of expectations. Still, natural process is unusual for the region, and could bring overbearing acidity. Not from the KUN Coffee Co-op. A country known for powerful black tea in all their coffees, pair it with a perfectly controlled natural process and the result is an excellent introduction into natural coffee for anyone. Peach, Concord grape, blackberry... think of the color purple and that's what you can expect from this coffee.

Generally, it's harder to find single farm, single lot in Africa than South America, hence why you'll generally see Co-op or Washing Stations listed instead of individual farmers. There's a lot of complex reasons why which we will write about, but it would take way too long to describe here. I would recommend reading "Cheap Coffee" by Karl Wienhold for a true deep dive.

This lot comes from a partnership between a private enterprise, the washing station, and a local coffee growing cooperative, KUN. KUN is 81 smallholder members, 2/3 of whom are women, and as mentioned have placed inside of top 10 in CoE previously. The benefits of working with a washing station like Busanze is that their incredibly deep knowledge and skill in processing coffees means that you get these precisely done naturals that are really difficult to do in countries like Rwanda where drying can take weeks, not days.

Most everyone who's tried this coffee comes to a similar, synesthesia conclusion - purple. Grape candy, cooked berry, milk chocolate. Pair that with the classic, essential Rwandan note of black tea and you've got this complex and yet simple (because it's ultimately very, very sweet) coffee that's another great intro to Natural process coffee.

Plenty of sweetness is packed into this coffee, and we think you can actually get a lot out of this by using a slightly higher dose of coffee and going more coarse. Try starting at a 1:16 ratio or even 1:15.5, and see where that takes you. If you have the option, we would avoid flat bottom brewers, it can produce a vegetal note occasionally on this coffee.