Rwanda - Rwamiko

Roast: Light

Tastes: Black Tea, Honey Apricot

Location: Gicumbi District

Variety: local bourbon varieties

Process: Washed

Elevation: 1820-2000

Recommend a slightly higher dose on a moderately coarse grind setting on a flat-bottomed brewer. I hope you enjoy!

This washed coffee hails from the Northern province, in a district called Gicumbi. The station, called Rwamiko, much like others in Rwanda, is a private enterprise with local smallholders contributing their coffee cherry. 1277 such farmers contributed to the site in 2025, Rwamiko’s second year in operation. 

This is a classic Rwandan washed coffee, low intervention style, with coffee floated and sorted before pulping and fermenting (usually overnight), washed, then soaked in clean water for 24 hours before washing again, grading, and then finally dried on raised beds. In years past, we might’ve called this “triple washing,” a technique employed to maximize flavor and minimize defects. 

The result is a deliciously complex coffee, showcasing the bright citrusy acids of Rwanda’s extraordinary elevations and classic Bourbon-related trees, and the sweet undertones from perfectly ripe coffees selected and hand-sorted again and again and again by some of the world’s most dedicated coffee farmers and producers,