{"product_id":"rwanda-mwito-red-bourbon","title":"Rwanda Mwito Red Bourbon","description":"\u003cp\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e\u003cbr\u003eApricot marmalade, oolong tea, rich chocolate, almond \u0026amp; toffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e \u003cbr\u003eWest Nyamasheke, Rwanda\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHEIGHT\u003c\/strong\u003e \u003cbr\u003e1350 MASL \u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVARIETAL\u003c\/strong\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003eRed Bourbon\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003eNatural\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e\u003cbr\u003eSmallholder Producers\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1716\/0623\/files\/RwandaMwitodryingbednatural_1024x1024.jpg?v=1776051253\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cstrong\u003eABOUT ME \u003c\/strong\u003e \u003c\/div\u003e\n\u003cp\u003eOn the remote shores of Lake Kivu, where Rwanda’s rolling hills meet deep blue water, Mwito Coffee Washing Station sits quietly removed from the country’s more established coffee routes. For years, the farmers here worked in isolation - long journeys, limited infrastructure, and little visibility beyond their own community.\u003c\/p\u003e\n\u003cp data-start=\"409\" data-end=\"904\"\u003eWhen \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eRwanda Trading Company\u003c\/span\u003e\u003c\/span\u003e took over the station in 2017, the focus wasn’t just on processing coffee, but on building something sustainable around it. Farmers were mapped and grouped by neighborhood to improve access to agronomy training, helping lift both yields and quality. A kindergarten was established in 2019, now supporting over 150 children, while a small herd of cows provides organic fertilizer for a five-hectare model farm - and fresh milk for the students each day.\u003c\/p\u003e\n\u003cp data-start=\"906\" data-end=\"1134\"\u003eCoffee here is grown around 1,350 MASL on small family plots, where Red Bourbon trees thrive in the region’s rich volcanic soils. Harvest is entirely manual, with ripe cherries carefully selected before being delivered to Mwito.\u003c\/p\u003e\n\u003cp data-start=\"1136\" data-end=\"1630\"\u003eFor this natural lot, Red Bourbon cherries are handpicked and briefly fermented in cherry before being carefully laid out to dry whole on raised African beds under shade for 11–14 days. The fruit remains intact throughout, allowing sugars to slowly concentrate as the coffee dries. Constant turning ensures even moisture loss, preserving clarity while building that signature natural sweetness - a process that demands patience and precision, especially in the humid air drifting off Lake Kivu.\u003c\/p\u003e\n\u003cp data-start=\"1632\" data-end=\"1917\"\u003e\u003cspan\u003eThe result is a lively, fruit-driven cup with a tangy sweet-and-sour edge\u003c\/span\u003e - think apricot marmalade - before soft florals and oolong tea notes bring a gentle, tea-like structure. As it settles, richer layers of chocolate, almond and toffee come through, giving the coffee depth and a smooth, rounded finish.\u003c\/p\u003e\n\u003cp data-start=\"1632\" data-end=\"1917\"\u003eIt's such a nice coffee - a big \u003cem\u003eKubuzima bwacu\u003c\/em\u003e (cheers) to everyone at RTC and producers of Mwito!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBREW GUIDES\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eWe recommend the following recipes as a starting points\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eEspresso\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eDose: 21 grams  \u003cbr\u003eBrew temperature: 93.5ºC\u003cbr\u003eBar Pressure: 8.0 \u003cbr\u003eBrew time: 24 - 28 sec  \u003cbr\u003eBrew weight: 48 - 50 grams \u003cbr\u003eBrew Ratio: 1:2.2-2.4\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePour Over\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003eBrew temperature: 94ºC\u003cbr\u003e20g in 320ml out (~1:16 brew ratio)\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eEspresso recipe developed on a La \u003c\/i\u003e\u003cem\u003eMarzocco Linea using\u003c\/em\u003e\u003cem\u003e 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. \u003c\/em\u003e\u003cem\u003eHave fun experimenting.\u003c\/em\u003e\u003c\/p\u003e","brand":"KoKo Coffee Roasters","offers":[{"title":"250g \/ Whole Bean \/ Filter Roast","offer_id":42332342648907,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Whole Bean \/ Espresso Roast","offer_id":42332342681675,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Stovetop \/ Filter Roast","offer_id":42332342714443,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Stovetop \/ 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