Rwanda Murundo Espresso
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Description
Grown at 1,700 to 1,900 meters above sea level in Rwanda’s Nyamasheke District, this fully washed Bourbon is produced by smallholder farmers surrounding the Murundo washing station. Volcanic soils and high elevation create a refined, structured cup with layered sweetness and a tea-like finish. Developed as a medium espresso roast, it offers balance, clarity and warmth in both straight shots and milk drinks.
SOURCING STORY
Grown in the high elevations of Nyamasheke District in Western Rwanda, Murundo. Cyiya People’s Farm is a refined washed Bourbon produced by smallholder farmers surrounding the Murundo washing station. At 1,700 to 1,900 meters above sea level, cool mountain temperatures and volcanic loam soils allow cherries to mature slowly, developing layered sweetness and vibrant fruit character. In the cup, baked apple brightness is supported by warm brown sugar sweetness and a structured black tea finish. The result is a clean, balanced espresso with silky texture and a gentle, lingering sweetness. Elegant, composed and distinctly expressive of Rwanda’s highland terroir.
BREW GUIDE
Brew Method
18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge
PRODUCT DETAILS
- Producer: Smallholder farmers organized around the Murundo washing station
- Country: Rwanda
- Region: Cyiya Village, Nyamasheke District
- Elevation: 1,700 - 1,900 m.a.s.l.
- Variety: Local Bourbon
- Process Method: Washed
- Roast Level: Medium Espresso Roast
