Rwanda Bushoki is an historic washing station in northern district of Rulindo, one of the most mountainous in Rwanda. The station was built in 2006 by Cooperative Inyongera Musaruro, but has since left the larger cooperative system several years ago and come into its own, taking advantage of ample groundwater to perfect their own take on Kenya-style processing, whereby cherry undergo a long post-ferment soak.

The well-orchestrated operation, in which 1,400 farmers contribute cherry, transforms perfectly ripe Bourbon cherry into coffee that exemplifies the region’s potential, which is, by any measure, extraordinary.

Welcome to my Table, here in the corner of this cafe. Today we’re cupping the Rwanda Bushoki, from Ferris Coffee and Nut in Grand Rapids, Michigan. Feel free to pull up a chair.


region: Rulindo, Rwanda
farm: Rwanda Bushoki Coffee Washing Station
producer: smallholder farmers
association: NA
elevation: 1776 meters above sea level
cultivars: Bourbon
process: fully washed, raised bed dried


Aromatically, Rwanda Bushoki has a sweetness that recalls warm pumpkin spice bread, slathered with butter and brown sugar. Clove spice comes to mind, also perfumed with light brown sugar and orange peel.

Immediately post-brew, it’s a pretty straightforward affair—a medium-bodied coffee, with a silky mouthfeel; brown sugar and cocoa sweetness are the predominant flavors, with some baking spice nuances. It doesn’t take too long, however, for the coffee to explode with liveliness. Its mouthfeel becomes much juicier as blood orange, papaya, and spiced cherry rush to the forefront of every sip. The coffee’s spiciness intensifies too, with notes of clove, cinnamon bark, and a flourish of Darjeeling tea playing through the finish.

What were your thoughts of this one? Comments, questions, and suggestions are always welcome! Feel free to enter a comment below.


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