Rwanda Rusizi Mushaka
A cup with layered sweetness and thick body, mildly bright accents that hint at citrus when roasted light, and syrupy bittersweets at darker levels. Honey, black tea, malted grains, spiced cocoa. City to Full City+. Good for espresso.
88.1
Full Cupping Notes
The grinds let off fresh, sweet smells, like when cracking a bag of brown sugar, with warming spice notes. The wet aroma showed caramel-sweet notes, warm butterscotch sauce, with a delicate hint of cinnamon tea. In the brewed coffee, the cup sweetness was layered with notes of brown sugars, demerara and sucanat, creamy honey, and a burnt sugar aspect in the aftertaste. As you move through the cup, top notes accent the sweetness, English Breakfast tea, malted grains, with some candied citrus accents that connect to a bittering orange rind aspect. A light lemon effervescence comes through in this context, mingling with an aroma that's slightly spiced and herbaceous. We found roasts in the middle ranges to have very nice bittersweet tones yielding flavor profiles of extra dark chocolate bar, Oaxacan spiced cocoa, and a hint of vanilla in the finish. Acidity is much milder at this roast level, and translates to espresso shots loaded with syrupy bittersweets; 80% dark chocolate, cacao nibs, mildly bright accents, a spritz of lemon, and a finish spiked with chocolate beer grain, and sandalwood.
- Process Method Wet Process (Washed)
- Cultivar Bourbon Types
- Farm Gate Yes
This fully washed Rwandan coffee comes from the Mushaka washing station in Rusizi District. The wet mill was built by a woman named Beathe Nyirankunzurwanda in 2017, who has a background in trading coffee, and a desire to produce coffee herself (first photo, in yellow). She started off with a fairly small and simple operation, exporting a single container of coffee in her first year (roughly 40,000 pounds). Along with the help of her son, they have managed to grow capacity with each passing year, and processed around three full containers last harvest season. The Mushaka mill sits at 1800 meters above sea level, and is using a water conserving Penagos pulper to process coffee. After washing the fruit from the green coffee seeds, the coffee is dried on raised beds for upwards of three weeks. During that time, a lot of hand labor goes into sorting out defects, and makes for a very uniform appearance.
*Watch our video tour of the Mushaka coffee station in Rusizi.
| Region | Rusizi, Rwimbogo Sector |
|---|---|
| Processing | Wet Process (Washed) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | November 2025 Arrival |
| Lot size | 50 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Bourbon |
| Grade | A1 |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City+ |
| Type | Farm Gate |
| Recommended for Espresso | Yes |
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