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Between 2 Hills - Rwanda, Washed, Red Bourbon

Say hello to this sweet, aromatic, delight of a washed coffee from Muraho Trading in Nyamasheke, Rwanda.  Aroma's of warm honey and orange are complimented by flavours of black milk tea and sweet stewed plums.
Producer: Muraho Trading 
Washing Station: Gisheke
Origin: Gisheke, Nyamasheke District, Rwanda
Varietal:Red Bourbon
Process: Washed
Altitude: 1650-1850MASL
Price paid by Sorellina ($/lb): $4.32USD
Price paid by FWD FOB ($/lb): $3.00 USD
Fun Facts with Cole Torode of Forward Coffe about Gisheke and Muraho Trading Co.

Sitting in the Nyamasheke District of Rwanda, Gisheke is a beautiful terrain and has idealistic characteristics for both growing and processing coffee. Sitting between two hills that funnel winds in from Lake Kivu, coffee is dried fully on raised beds for extended periods of time.

The washed coffees at Muraho Trading Co go through a stage of maceration, leading to more juicy, aromatic, fruit-forward flavours in the cup. This maceration stage is called 'Ikinimba,' and works in a similar styling to the classic stomping of grapes in the production of wine. In Ikinimba, 6 - 8 members of the processing team will actively stomp and sing a routine of songs, providing energy and activating the coffee for fermentation. Following Ikinimba, the coffee goes through a serpentine channel to sort the seeds, and then is separated into different grades of density, and dried in small separate lots.

Say hello to this sweet, aromatic, delight of a washed coffee from Muraho Trading in Nyamasheke, Rwanda.  Aroma's of warm honey and orange are complimented by flavours of black milk tea and sweet stewed plums.
Producer: Muraho Trading 
Washing Station: Gisheke
Origin: Gisheke, Nyamasheke District, Rwanda
Varietal:Red Bourbon
Process: Washed
Altitude: 1650-1850MASL
Price paid by Sorellina ($/lb): $4.32USD
Price paid by FWD FOB ($/lb): $3.00 USD
Fun Facts with Cole Torode of Forward Coffe about Gisheke and Muraho Trading Co.

Sitting in the Nyamasheke District of Rwanda, Gisheke is a beautiful terrain and has idealistic characteristics for both growing and processing coffee. Sitting between two hills that funnel winds in from Lake Kivu, coffee is dried fully on raised beds for extended periods of time.

The washed coffees at Muraho Trading Co go through a stage of maceration, leading to more juicy, aromatic, fruit-forward flavours in the cup. This maceration stage is called 'Ikinimba,' and works in a similar styling to the classic stomping of grapes in the production of wine. In Ikinimba, 6 - 8 members of the processing team will actively stomp and sing a routine of songs, providing energy and activating the coffee for fermentation. Following Ikinimba, the coffee goes through a serpentine channel to sort the seeds, and then is separated into different grades of density, and dried in small separate lots.

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