We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
The Muraho Trading Company built the Bumbogo coffee washing station (CWS) in January 2017 in Gakenke, a district in Rwanda’s Northern Province known for its high-quality coffee. In recent years, Gakenke has produced several winning lots in the Cup of Excellence competitions. After picking, all of the coffee cherries are hand-sorted to remove damaged or underripe parts and any foreign objects. The cherries are then moved to traditional African raised beds,
where they are laid out and turned throughout the drying process. Grass and weeds are managed and removed from below the beds to ensure no additional moisture is raised from the ground. The beds stretch across a large, open plain, where airflow and sunlight have maximum exposure to the coffee as it dries.
• Roast: Medium (espresso coffee)
• Region: Gakenke, Gasiza
• Varietal: Red Bourbon
• Altitude: 1650-2000 MASL
• Producer: Murah Trading Company
• Process Method: Natural
• Profile: Bright acidity, strawberry, orange and sugarcane