Rwanda - Rwamiko
Rwanda - Rwamiko
Region: Rwamiko Washing Station, Gicumbi District
Notes: Orange Blossom, Ruby Grapefruit, Cherry
Process: Washed
Variety: Bourbon
Altitude: 1800 - 2000 masl
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FARM NOTES:
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, with its quality vetted not just by the Crown Jewel team, but by the inimitable experts at Ikawa House.
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Region: Rwamiko Washing Station, Gicumbi District
Notes: Orange Blossom, Ruby Grapefruit, Cherry
Process: Washed
Variety: Bourbon
Altitude: 1800 - 2000 masl
_________
FARM NOTES:
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, with its quality vetted not just by the Crown Jewel team, but by the inimitable experts at Ikawa House.
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