Rwanda Muraho Red Bourbon Natural

GrainPro 60 kg packaging

🌋 Region and terroir

On the forested slopes of Rwanda’s Western Province, near the tranquil shores of Lake Kivu, lies Cyesha Coffee Washing Station—a new chapter in the story of Rwandan specialty coffee.
The station is located in Nyamasheke District, specifically in Macuba Sector, known for its exceptional biodiversity and elevation of between 1,450 and 1,750 meters.
The area benefits from Lake Kivu’s microclimate: cool breezes, regular rainfall, and plenty of sunshine create ideal conditions for the slow, even drying of natural coffees. The soils are predominantly sandy and rocky, which makes water management challenging while also contributing to the unique character of the coffee grown here.

☕ The story of the Muraho project

Cyesha is operated by Muraho Trading Co., founded by brothers Karthick and Gaudam Anbalagan. They both grew up in Uganda, were educated in New Zealand, and returned to Rwanda with the goal of raising the profile of Rwandan coffee.
When they founded Muraho in 2016, Rwanda was still associated with inconsistent quality and frequent “potato defect.” The brothers decided to change that—becoming the first company in the country to obtain a license to export naturally and honey-processed coffees. Today, Muraho is a pioneer in innovative processing methods and a symbol of renewed confidence in Rwandan coffee.

“When we started, nobody saw Rwanda as a specialty coffee country. Today, our farmers and team show just how far we’ve come—we’re introducing new processes, discovering more complex flavor profiles, and the world is embracing them with enthusiasm,”
— Gaudam Anbalagan, co-founder of Muraho

🌱 Processing and harvest

Cyesha works with around 470 smallholder farmers, who deliver their ripe red cherries during the harvest from March to May.
The station processes coffee using three methods: fully washed, honey, and natural.
It is equipped with modern Penagos Ecoline technology, two water tanks, and 54 raised drying beds.
For natural processing, the cherries are slowly dried in the natural airflow from Lake Kivu, ensuring even fermentation and a clean flavor profile.

🍌 Cultivation and agroforestry

Because the sandy soils have limited water-retention capacity, local farmers have adapted to a specific agroforestry system.
Coffee trees are grown alongside banana plants, which provide shade, retain moisture, and serve as both a food source and an additional source of income.
As part of its climate-responsible program, Muraho also plants shade trees—in 2024, it distributed more than 11,000 across its stations in Nyamasheke, including 2,280 directly at Cyesha.

👥 People and social impact

Muraho provides year-round employment opportunities—key staff (managers, cashiers, and machine operators) have permanent contracts and health insurance for themselves and their families.
During harvest, more than 100 workers are employed at the station each day, providing vital income for local communities.
The company also offers microloans and support for employees’ personal development projects.

Flavor profile: Blueberry jam, mango, floral notes, dessert wine, chocolate

Country of origin: Rwanda

Region: Macuba / Nyamasheke

Farm: Cyesha Washing Station

Farmer: 470 smallholders

Altitude: 1450-1750 m.a.s.l.

Variety: Red Bourbon

Processing: Natural

Cupping Score: 86

Crop: 25/26