Rwanda Kageyo

Flavour Profile

Upfront: Hints of plum and blueberry

Body: Full bodied with a harmonious acidity

Finish: Long lasting complex sweetness and liqueur dark chocolate

Roast: Medium

Brew Guide

Excellent for espresso, pour-over, batch brew and Aeropress. Its balance of fruitiness and clarity makes it especially rewarding for filter drinkers who enjoy expressive but clean naturals.

Processing & Origin

• Region: Kageyo, Rwanda
• Process: Natural, whole-cherry drying on raised beds
• Variety: Red Bourbon
• Altitude: High elevation, producing dense, slow-ripened cherries
• Producers: Smallholder farmers dedicated to careful handpicking and quality-focused processing

Rwanda Kageyo

This beautiful natural lot comes from the Kageyo region of Rwanda, an area known for its high elevation, volcanic soils and meticulous community-driven coffee production. Smallholder farmers cultivate Bourbon varieties on small family plots, handpicking only perfectly ripe cherries before delivering them to local washing stations with a strong reputation for quality and precision.

For this natural process, whole cherries are carefully dried on raised African beds, turned frequently to ensure even drying and prevent over-fermentation. The extended drying phase concentrates sweetness and enhances fruit-driven aromatics while maintaining the clean structure Rwanda is celebrated for.

The result is a vibrant, expressive natural with Rwanda’s signature balance — juicy, sweet and refined, yet full of character.

Why We Love It

Rwandan naturals are rare and often exceptionally elegant — and this Kageyo lot is no exception. It delivers vivid fruit character wrapped in the polished structure Rwanda is known for, offering a cup that’s bright, sweet and memorable without being overwhelming.