Rwanda - Bumbogo Lot 2

Rwanda - Bumbogo Lot 2

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concord grapes, red plum, cranberry, cantaloupe melon, sugar cane

Roast Profile
Grind Size

Producer: Muraho Trading
Location: Gakenke District
Variety: Red Bourbon
Process: Natural
Altitude: 1650 - 2000 MASL
Crop Year: 2022

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Bumbogo coffee washing station (CWS) is located in the Gakenke District, Northern region of Rwanda. The Gakenke District is a world-renowned area when it comes to producing top specialty coffee from Rwanda. Numerous stations have been placed in the Rwanda Cup of Excellence over the years from this district. Bumbogo is the newest CWS in the Gakenke District and is only an hour’s drive away from the capital city Kigali. Around every single corner on the way to Bumbogo you will witness stunning vistas of all shades of green hills complimented with the bright orange coloured soil of Rwanda. Once you turn off the main highway you will pass through the local villages and make yourself through numerous coffee farms until you are greeted strikingly by Bumbogo CWS.

Bumbogo’s growth has been phenomenal since it started in 2017. Our Bumbogo family more than doubled its production from the first year in 2018 by building an extra 106 new African drying beds, bringing the grand total to 203 drying beds. More so, through our close partnership we have provided agricultural education and seedlings to our family of Bumbogo Farmers generating higher yields and incomes. We have supplied roof sheeting to the Bumbogo communities in order for them to build safer structured roofs to withstand heavy rain falls.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.


  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!