Butembo | RWANDA




TASTE | Sweet lemon and a little green apple acidity , With a creamy, milk chocolate body and a light floral aftertaste and

PROCESS | Washed

VARIETAL | Red Bourbon

REGION | Kibuye, Nyamasheke

ALTITUDE | 1700-1900m

BAG SIZE | 250g






Suitable for


Visit our Brew Guides guide for our tips and advice on brewing the perfect cup.


This is Jean Bosco Kubwimana’s fourth year of processing coffee at Butembo and we have been working with him since he built the station. We first visited Butembo in May 2015 at the end of their first harvest (construction was only finished in March) and we bought all the coffee they produced that first year and every year since. Among this years' innovations, Bosco, with the help of new QC manager Jean-Claude, has begun fermenting their coffee underwater. This has the effect of boosting the clarity of the citric acidity in a coffee, and makes this years’ Butembo even more complex and delicious.


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