Rwandan Washed Bourbon: Arabica or Robusta?

Ever stared at a coffee bag labeled 'Bourbon' or 'Rwandan' and wondered: is this actually Arabica, or some bitter Robusta in disguise? With over 100 coffee varieties worldwide, telling them apart isn’t always easy—especially when terms like 'washed process' and 'high-altitude' get thrown around. This article unpacks the specifics of one standout lot: a Rwandan coffee that’s sparked awards and curiosity.

Yes, this coffee is 100% Arabica—specifically the Bourbon variety (BM-139), grown in Rwanda’s Rutsiro region at 1827m altitude. It’s processed via washed method with high-altitude sun drying, delivering bright red apple, cherry, and honey flavors.

What Makes This Coffee Arabica? The Basics

Most specialty coffee comes from Arabica plants, known for their complex flavors and lower caffeine than Robusta. The two original Arabica varieties—Typica and Bourbon—originated in Ethiopia and Yemen, then spread globally. Bourbon, in particular, is valued for its balanced acidity and sweetness. This Rwandan lot is Bourbon (BM-139), a confirmed Arabica subtype, not Robusta.

Rwandan Coffee: A Rising Star in Specialty

Rwanda has rapidly improved its specialty coffee profile despite its tragic history. The country’s high-altitude regions (1700–2000m), volcanic soils, and temperate climate create ideal growing conditions. Most coffee is produced by smallholders—like the 1756 farmers behind this lot, each managing ~253 plants. Their collective efforts have earned global recognition, including multiple Cup of Excellence (COE) wins.

How This Coffee Is Processed

This Rwandan Bourbon is processed using a washed method: ripe cherries are hand-sorted to remove underripe or damaged fruit, then depulped and fermented in cool water for 12–18 hours. After fermentation, the beans are washed to remove mucilage and dried on raised beds for 18–25 days, with workers turning them regularly to ensure even drying. The goal? A stable 14% moisture content and vibrant acidity.

The Unique Profile of Rwandan Bourbon

This particular Bourbon (BM-139) lot exhibits classic high-altitude traits: red apple, cherry, cinnamon, and honey notes. These flavors come from the combination of the Bourbon genetic profile, the washed process (which highlights clarity and acidity), and the slow, careful drying. It’s a far cry from Robusta’s harsh, earthy bitterness.

Frequently Asked Questions

Is all Rwandan coffee Arabica?

Yes, virtually all commercially grown Rwandan coffee is Arabica, primarily Bourbon or its derivatives. Robusta is rarely cultivated in Rwanda’s high-altitude, cool-climate regions, which favor Arabica’s slower maturation and complex flavor development.

What’s the difference between Typica and Bourbon?

Typica and Bourbon are the two oldest Arabica varieties. Bourbon has wider leaves, denser growth, and 30% higher yields than Typica, with slightly rounder beans and more pronounced acidity. Both originated in Ethiopia/Yemen and spread globally through colonization and trade.

How does washed processing affect flavor?

Washed (wet) processing removes the coffee cherry’s skin and pulp early, then ferments the beans to strip off mucilage. This method enhances clarity, acidity, and sweetness by reducing fruitiness and highlighting the bean’s intrinsic qualities—ideal for showcasing Bourbon’s bright notes.

Why is altitude important for this coffee?

High altitude (1827m) slows the coffee cherry’s maturation, allowing more complex sugars to develop. This results in brighter acidity, finer floral/citrus notes, and a cleaner cup—key traits of this Rwandan Bourbon’s red apple and cherry profile.

What’s the COE, and why does it matter?

The Cup of Excellence (COE) is a prestigious international competition that ranks specialty coffee lots. This Rwandan processing plant won the 2010 COE championship and multiple top 30 placements in 2011, proving its beans meet elite quality standards.

Recommended FrontStreet Beans for Bourbon Lovers

For fans of Rwandan Bourbon’s bright, fruity profile, try FrontStreet’s Brazil Queen Manor (Yellow Bourbon): medium-dark roasted, it offers creamy, peanutty, and chocolatey notes with a clean finish. Or explore Rwanda Red Bourbon (not listed but representative of the region’s style) for similar acidity and floral tones. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.