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Rwanda Dry Process Rutsiro Mushonyi

Sticky fruit character along with molasses type sweeteners; blueberry, dried apricot, apple and date, dried date rolls with coconut and cacao nibs. City+ to Full City+. Good for espresso.

Out of stock
  • Process Method Dry Process
  • Cultivar Bourbon Types
  • Farm Gate No
Region Ngororero District, Western Province
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-dried
Arrival date February 2019 Arrival
Lot size 32
Bag size 60 KG
Packaging GrainPro Liner
Cultivar Detail Broubon
Grade A1
Appearance .8 d/300gr, 16-18 Screen - expect a few partial quakers
Roast Recommendations City+ to Full City+
Type Farm Gate
Recommended for Espresso Yes

The Mushonyi washing station is very close to the eastern shores of Lake Kivu in the Rutsiro District, and collects coffee from around 1,200 farmers in the region. These are relatively small farms, .5 - 1 hectare in size of coffee, and who typically grow much more than just coffee for income throughout the year. Mushonyi produces both wet and dry process coffee, and this lot is the latter. The coffee cherry is hand sorted upon delivery and then floated to remove any over ripe coffee before being transported to the drying beds where it will dry over several weeks. The farms range in altitude from 1650 - 1950 meters above sea level and are planted in Bourbon. We found this particular coffee to be fruit forward, bodied and intensely sweet, and still retains moderate acidity for a natural. It's versatile too showing well brewed at a wide range of roasts and also offers a lot as a fruit/body blend component.

Dry Process Mushonyi has sticky fruit character, like dehydrated, natural stone fruit and dark raisin. The City+ roasts we brewed showed strong fruited sweetness in the cup that rides a wild edge without getting into souring flavor notes that often come from over fermentation or too long of a dry time. The aroma is nothing short of contemplative at City+ and promises heavy handed berry fruit notes and maple-like sweetness. There's a satisfying blueberry flavor aspect in the cup as well that stands out against a semi-rustic sweetness that brings to mind date sugar and other molasses type sweeteners. As the cup cools, the berry notes sensed up front move into dried apricot, apple and date. They don't really let up with more roast development either, and my Full City roast showed a flavor matrix that comes together like dried date rolls with coconut and cacao nibs. Surely a fruit-forward, but cocoa-laden espresso at Full City and beyond, but also a fine consideration for fruit and bodied blend component.