Rwanda Ubumwe Red Bourbon Washed
Grapefruit, mandarin and grilled pineapple. Crisp and juicy, with candy-like sweetness and black tea finish.
This 100% Red Bourbon coffee was processed at Ubumwe washing station, which sits at 1,650 metres above sea level in the Gacurabwenge sector of Kamonyi District, in Rwanda’s Southern Province. Ubumwe washing station is privately owned by the wonderful Epiphanie Mukashyaka of Buf Coffee and her family
A. We do our production roasting on every Monday, Wednesday, and Friday (except public holidays), and roasted coffees are stored in the warehouse for a few days for the dispatch of orders.
B. All the coffees are sent from the stock(warehouse) unless it requires a specific roasting date. Thus, the coffees you will receive will be between 2 and 7 days after the roasting.
C. If a specific roasting date is requested, it might take a little longer (1-2 days) to get delivered.
D. All orders are dispatched on the next day (except public holidays).
Returns are only accepted with prior approval from Normcore Coffee where a return authority number will be issued and must be with 14 days of invoice as this coffee is a fresh product. A 15% restocking fee applies and the item must be unused and the packaging in new condition.
Coffee Beans: should be undamaged, the bag should not be opened, should be stored as whole bean condition(ground bean is not accepted).
Equipment: should be undamaged, the package should not be opened.Normcore Coffee will also accept returns in accordance with New South Wales and Australian law.
We have free shipping for all purchases over $50. Any orders under $50 will be charged $9.5 for regular shipping by Australia Post. This usually takes 3-5 business days(NSW), and the other states might take longer than this, depending on the demands at the Australia Post.
About This Coffee
Ubumwe washing station is located just 20 minutes away from the capital city Kigali. The region surrounding the station has rich soil, high in phosphorus, potassium, zinc, and boron. These nutrients are essential for coffee trees, promoting cherry ripeness and root development. Buf has planted 200 coffee trees at the site to demonstrate best practices to the local farming community. The station receives cherries from around 500 farmers in the surrounding villages, growing coffee between 1,550m and 1,700m above sea level. Processing is done using water from the nearby hill of Gawra Bwenge.
Ubumwe started operating in 2017 and has Buf's dry mill on the property, which is used to process all coffee produced by the company. This allows for more microlot separation and experimentation. Edoine Mugisha manages the station and used to head operations at Nyarusiza, another washing station owned by Buf. With the help of seven permanent employees, Edoine oversees all wet and dry mill operations.
The hand-picked cherries are delivered to the washing station either on foot, by bike, or by truck, which collects cherries from various pick-up points in the area. Before being pulped, the cherries are deposited into flotation tanks, where a net is used to skim off the floaters. The heavier cherries are then pulped the same day using a mechanical pulper that divides the beans into three grades by weight.
The beans are then dry-fermented overnight for 8–12 hours before being sorted again using grading channels. Water is sent through the channels, and the lighter beans are washed to the bottom while the heavier cherries remain at the top.
The wet parchment is then soaked in water for around 24 hours before being moved to pre-drying beds, where they are intensively sorted for around six hours. The sorting is done while the beans are still damp because the green beans are easier to see. The beans are sorted in the shade to protect them from direct sunlight, which helps to keep the parchment intact, thereby protecting the beans better.
The sorted beans are finally moved onto raised African drying beds in the direct sun to dry slowly over 10–20 days. During this time, the coffee is sorted carefully for defects and turned regularly to ensure it dries evenly. It is covered in the middle of the day when the sun is at its hottest.
Once the coffee reaches 11–12% humidity, it is stored in the washing station's warehouse in carefully labelled lots until it is ready for export. The coffee is then dry-milled onsite. The parchment is removed, and the beans are sorted again by hand, using machinery to remove any physical defects. This is done under the watchful eye of Edouine Mugisha, who has worked with Buf since 2011. Having control over the milling of the coffee means that Buf has greater control over the quality of sorting and processing, from cherry delivery to export.
- Origin: Rwanda
- Region: Kamonyi District
- Farm/Coop/Mill: Ubumwe Station
- Producer: Buf Coffee
- Variety: Red Bourbon
- Process: Washed
- Altitude: 1,500 - 1,700masl
Quality Report: (88/100)
- Roast Level: Light
- Balance & Overall(8.5/10):
Basic Brew Method
- Espresso: 20g In, 40g Out, 27 Seconds
- Milk-based (150ml): 21g In, 42g Out, 30 Seconds, 150g Milk
- Filter: 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)
- [Link] Hario V60 Normcore Signature Chanho-Tornado Recipe
- [Link] Hario V60 3 Pour Recipe
- [Link] Hario V60 5 Pour Recipe
- [Link] Hario Switch Simple Recipe
- [Link] Clever Dripper Simple Recipe
NORMCORE STYLE SUPER LIGHT ROASTING
We roast our single-origin coffees as lightly as possible. It's often lighter than the standard light-roast profile (Our development time ratio is 8-10%, while a typical light roast's ratio is around 13-16%).
Regardless of its origin, varietal or process, our approach is to maximise the flavour profile of the coffee by minimising flavours caused by roasting. Our single-origin coffees have a delightful silky texture and well-balanced taste, despite being lightly roasted.
DAMN GOOD COFFEE ONLY.