Rwanda - Mbizi

This exceptional Red Bourbon coffee comes from Rwanda’s Southern Province, in the Kamonyi District, where it is produced at the Mbizi Washing Station through the Women Coffee Extension (WCE) program. Grown at elevations between 1,600 and 1,900 meters above sea level, the coffee thrives in rich volcanic soils and a carefully maintained farming environment. Sustainable farming practices including shade tree planting, erosion control, and water recycling systems help support a healthy, regenerative ecosystem.

The WCE program empowers more than 800 women farmers, many of whom are widows or survivors affected by the 1994 genocide. Through hands-on training and long-term support, the initiative equips participants with the skills and knowledge needed to produce exceptional-quality coffee while building sustainable and independent livelihoods for themselves and their communities.

After harvest, the coffee undergoes a natural processing method and is sun-dried on raised beds for 30 to 35 days. This slow, careful drying process develops remarkable depth and clarity in the cup, bringing forward rich notes of black cherry, layered with the smooth sweetness of maple syrup and the delicate, floral elegance of Darjeeling tea. The result is a clean and vibrant coffee with a silky body, refined sweetness, and a beautifully complex finish that reflects the distinctive terroir of Rwanda.

This natural-processed Red Bourbon from Rwanda's Southern Province brings together the varietal's characteristic sweetness with the fruit-forward tendencies typical of natural processing. Grown at 1600–1900 meters in Kamonyi District, the coffee passes through Mbizi Washing Station before reaching Clifton Coffee Roasters. The roaster identifies black cherry and maple syrup as primary notes, balanced by a delicate Darjeeling tea character—a combination that suggests both body and brightness. Red Bourbon coffees often develop this kind of layered sweetness, and natural fermentation can amplify fruit expression; here, the elevation and terroir of the region appear to have contributed to a notably refined cup.