Rwanda Rugori Coffee Beans
Rwanda Rugori Coffee Beans
Drip Roasters
£20.00
Earn 20 PERCUP points
Rwanda Rugori Coffee Beans
Rwanda Rugori Coffee Beans
£20.00

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Rwanda Rugori Coffee Beans

Drip Roasters

Rwanda Rugori Coffee Beans

Rwanda. Medium roast. Washed process. Black currant.

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£20.00 · 250g

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Roast level
Medium
Processing
Washed · Extended
Origin
Rwanda, Nyamasheke
Brew method
Espresso · Filter

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Key Info
RoastMedium
GradeSpecialty
Country of OriginRwanda
ProcessWashed, Extended Fermentation
TasteBlack Currant, Plum, Red Grape
BlendSingle Origin
Flavor NotesBlack Currant, Plum, Red Grape
Size250g

Rwanda Rugori by Drip Roasters is a vibrant specialty coffee produced by Gasharu Coffee in Rwanda's Western Province. Cultivated at altitudes between 1,600 and 2,100 meters above sea level in the Macuba Sector of Nyamasheke District, this 100% Red Bourbon lot reflects the dedicated craftsmanship of the women of Gasharu CWS, who exclusively harvest and process the crop.

In the cup, this coffee is remarkably sweet and juicy, offering a layered profile led by distinct black currant, ripe plum, and red grape notes. A washed extended fermentation, featuring an initial tank fermentation and a secondary anaerobic phase before 16 to 20 days of drying on raised beds, provides an intense aroma, juicy brightness, and clarity suited for both espresso and filter brewing.

  • Origin: Macuba Sector, Nyamasheke District, Western Province, Rwanda
  • Producer: Gasharu Coffee (Gasharu CWS)
  • Altitude: 1600–2100 masl
  • Variety: Red Bourbon
  • Process: Washed, Extended Fermentation
  • Tasting Notes: Black Currant, Plum, Red Grape
  • Brewing Methods: Filter & Espresso
  • Available Sizes: 250g
Roast
Medium
Grade
Specialty
Origin
Rwanda
Process
Washed, Extended Fermentation
Tasting Notes
🟣
Black Currant
🍑
Plum
🍇
Red Grape
Specialty Grade Single Origin Freshly Roasted Vegan
Pour-over
Grind + brew
01Grind 15g of Rwanda Rugori beans to a medium-fine consistency.
02Heat 250ml of water to 93°C.
03Bloom the grounds with 30ml of water for 30 seconds, then pour the remaining water in slow, even circles over 2 minutes.
04Enjoy the vibrant black currant and plum notes as this speciality brew comes alive.
01Grind 18g of these premium beans finely.
02Tamp evenly into your portafilter.
03Extract 36-40ml of rich espresso over 25-30 seconds.
04Savor the concentrated red grape and plum — a true pick-me-up.
01Coarsely grind 20g of Rwanda Rugori beans.
02Add grounds to your French press, then pour 300ml of 92°C water over them.
03Stir gently to ensure all grounds are saturated, then steep for 4 minutes.
04Slowly press down the plunger and pour a full-bodied cuppa for a moment to savour.
Country
Rwanda
Grade
Specialty
Process
Washed, Extended Fermentation
Blend
Single Origin
Roast
Medium
Size
250g

Handled end-to-end by PERCUP · Stored at optimal conditions · Sealed for freshness

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Rugori and Gasharu Coffee

Rwanda Rugori was produced and processed exclusively by women. With over 70% of Gasharu's employees being women, the company named this coffee Rugori to honor their invaluable contributions to the coffee community. Urugori translates to women's crown, a crown that women in Rwanda are given after giving birth to their first child as a symbol of motherhood, respect, and recognition of their contribution to society.

Gasharu Coffee was created in 2014 by Valentin Kimenyi and his parents, Celestin and Marie. Operating from the Gasharu Central Washing Station on the shores of Lake Kivu, a stone's throw from Nyungwe Forest National Park, Gasharu places great importance on providing women with proper jobs and fair wages in the Macuba Sector of Nyamasheke District.

Extended Fermentation Washed Process

After harvest, coffee cherries are floated to remove defects and then pulped. The coffee is fermented in tanks for 12 to 14 hours before being rinsed in water channels and graded by density. The densest beans undergo a secondary 8-hour anaerobic fermentation in tanks, followed by sorting on pre-drying tables and drying on raised beds for 16 to 20 days.

Brew Recommendations

The roaster recommends two preparation methods:

  • Espresso: Brew ratio of 1:2.4, dosing 20g in for 48g out with an extraction time of 27 seconds.
  • Filter: Using an Origami Dripper S with an Origami 2 Cup Paper Filter, brew 15g of medium-fine ground coffee with 250g of water at 93°C across 5 pours of 50g with a 35-second bloom, for an extraction time of 2:25 to 2:45.

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