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Rwanda Philippe Sinoyobye 250g Whole Bean


Light roasted coffee tastes best at 10-28 days

  • Nyamagabe District

  • Nyarusiza

  • Red Bourbon

  • 1,800 - 2,000 MASL

  • Washed

Tasting Note: Mandarin, Raspberry jam,earl grey, pecan tart


This coffee was processed at Nyarusiza washing station, which was established in 2003 and is the first Buf’s washing stations, servicing about 700 local producers. The washing station sits at 1,743 meters above sea level in the high, rugged mountains of Rwanda’s Southern Province. The area surrounding the washing station has mineral-rich soil and a lush environment that is well suited to specialty coffee production. Quality control and day-to-day operations at Nyarusiza are overseen by the station manager, Jean Pierre Ayirwanda, who is assisted by Head of Quality Control, Eugenie Kanakuze. Together, they ensure that the coffee is harvested and processed with care and that production standards are kept at the highest possible level. Nyarusiza typically provides jobs for 60 seasonal workers during the peak harvest and staffs five permanent positions. At the end of each season, any surplus profits are shared with the producers and washing station managers.


Recommended Recipes

Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C

Rwanda Anastase

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