Rwanda Hobe

CUPPING NOTES FROM OUR HEAD ROASTER

Nestled between the shores of Lake Kivu and the ancient canopy of Nyungwe forest, Nyamasheke is one of Rwanda's most extraordinary growing regions. The Hobe farm's washed Red Bourbon, cultivated between 1,600 and 2,000 meters in rich volcanic soil, produces a cup of quiet precision: brown sugar on the front, the deep pull of black cherry, and a finish that lifts into jasmine. Clean and beautifully layered, it is the kind of coffee that reveals itself slowly, sip by sip.

ORIGIN

Farm: Hobe Region: Nayamasheke Process: Washed Variety: Red Bourbon Elevation: 1600- 2000 MASL

Rwanda Hobe, sourced from the Nyamasheke region and produced by Hobe, represents a washed-process approach to the classic Red Bourbon varietal. Grown at 1,600–2,000 meters above sea level, this lot from Press Coffee Roasters displays brown sugar sweetness alongside black cherry and jasmine notes—a profile that reflects both the varietal's inherent character and the terroir of Rwanda's southwestern coffee highlands. Washed coffees typically emphasize clarity and brightness, allowing the Bourbon's delicate floral and stone-fruit characteristics to emerge distinctly.