The Mushonyi Washing Station is located near the shores of Lake Kivu and works with over 1,200 smallholder farmers who grow coffee alongside bananas, cassava, and other subsistence crops. Rwanda’s coffee sector—driven largely by smallholders cultivating Bourbon Arabica—has seen an inspiring resurgence in recent decades, becoming globally recognized for its quality and resilience.
This lot showcases Mushonyi’s meticulous post-harvest approach: hand sorting, anaerobic-washed fermentation, pulping, and sun-drying on raised beds. These precise methods ensure a clean, balanced, and expressive cup that reflects the terroir of western Rwanda and the care of the farming community.
Developed in collaboration with Sucafina NV, RWACOF, and Coffee Magazine’s competition, the processing was guided by Anička Marková and Joel Karangwa. Their method enhances body, introduces a gentle fermentation nuance, and creates a long-lasting, layered aftertaste—an exceptional expression of Rwanda’s coffee craft.
