Rwanda Ejo Heza | Washed - Dessert Oasis Coffee Roasters
Rwanda Ejo Heza | Washed - Dessert Oasis Coffee Roasters
Rwanda Ejo Heza | Washed - Dessert Oasis Coffee Roasters
Rwanda Ejo Heza | Washed - Dessert Oasis Coffee Roasters
Rwanda Ejo Heza | Washed - Dessert Oasis Coffee Roasters
Rwanda Ejo Heza | Washed - Dessert Oasis Coffee Roasters
Rwanda Ejo Heza | Washed - Dessert Oasis Coffee Roasters
Rwanda Ejo Heza | Washed - Dessert Oasis Coffee Roasters

Rwanda Ejo Heza | Washed

$22.95
Size: 12oz
Juicy and dynamic — grapefruit, peach, and cherry blossom in a cup that shines with clarity.

For nearly a decade we’ve partnered with the Ejo Heza women’s producer cooperative in Rwanda, a relationship that continues to be deeply meaningful. Ejo Heza is a subgroup within the larger Kopakama cooperative, created to provide greater opportunities for women in the community. Its name translates to “brighter tomorrow,” a fitting reflection of the group’s mission.

This washed Bourbon lot is one of their finest yet — juicy red grapefruit, sweet peach, and delicate cherry blossom come through in a vibrant, dynamic cup. Clean, crisp, and lively, it’s a springtime favorite that’s as refreshing as it is complex.
Size: 12oz

THE DETAILS —

Red Grapefruit, Peach, and Cherry Blossom

Washed

Rutsiro District

Ejo Heza Women's Co-Op

Bourbon

Ejo Heza — "brighter tomorrow" — a women’s cooperative producing coffees as vibrant as their mission.

ABOUT THE COFFEE

IN FOCUS: Rwanda Ejo Heza

The Ejo Heza women’s group was founded as part of Kopakama’s efforts to rebuild community and industry after the Rwandan genocide. By focusing on equitability and empowerment for women, the cooperative has become a leader in social and gender equality, reinvesting in its members and creating new opportunities while producing award-winning coffees. Our long-standing collaboration with Ejo Heza—facilitated by Ruth Ann of Artisan Imports—remains one of the most rewarding partnerships we’ve had.

This lot is 100% Bourbon, processed by washed method: cherries are depulped using a disk depulper, fermented for 12–18 hours, then soaked in a separate tank for 16–24 hours before being dried on raised beds. The result is a cup that’s even cleaner and juicier than last year’s crop, with amplified fruit and floral clarity.