Rwandan Natural Red Bourbon – Strawberry & Cherry Notes | Bean Bros
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Bright, juicy, and unexpectedly refined, this natural processed Rwandan coffee from Bean Bros redefines what you expect from East African profiles.
Sourced from the high-altitude hills of Nyamagabe, this Red Bourbon lot delivers an expressive cup layered with wild strawberry sweetness, ripe cherry intensity, and a smooth vanilla finish. The extended natural fermentation and slow drying on raised beds unlock a depth of flavor that evolves beautifully from hot to cold—revealing new nuances with every sip.
Whether brewed as filter or pulled as espresso, this coffee balances vibrant acidity with a clean, structured clarity rarely found in natural processes. It’s a modern take on Rwandan coffee—complex, playful, and deeply satisfying.
Grown near Nyungwe Forest in nutrient-rich volcanic soil, and carefully processed at the renowned Gitega Hills washing station, this is a coffee that reflects both innovation and origin in every cup.
Notes of: Strawberry, cherry, vanilla
Variety: Red Bourbon
Processs: Natural
Drying: Dried on raised beds for 25 days as full cherry
Altitude: 1,900 masl
Brewing Recommendation:
- Use 18gr of coffee to 288gr water on a Varia FLO dripper (185 size)
- Coarse grind size, water at 90-92 degrees celsius
- Bloom: 1:3 ratio (~56g water) for 35s
- 2nd pour: slow, circular up to 120g
- 3rd pour: gentle center pour up to 200g
- 4th pour: slow circular up to 288g
- Total brew time: ~2:30–2:40 minutes
Our Rwandan Natural Red Bourbon coffee is ideal for both filter and espresso brewing, offering a harmonious balance of sweetness, fruity brightness.
What brewing method works best?
This coffee performs exceptionally well as both filter and espresso. Use filter to highlight clarity and fruit notes, or espresso for a more intense, jammy profile.
Is this coffee very acidic?
It has a lively, complex acidity, but it’s balanced by sweetness and a smooth body - never sharp or overwhelming.
What makes natural processed coffee different?
Natural processing dries the coffee bean inside the fruit, enhancing sweetness, body, and fruity flavor notes compared to washed coffees.
