Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters
Rwanda Kumbya | Experimental Washed - Dessert Oasis Coffee Roasters

Rwanda Kumbya | Experimental Washed

$22.95
Size: 12oz
A vibrant, experimental washed Red Bourbon from the women of Kumbya Farm — sparkling, sweet, and beautifully refined.

Rwanda Kumbya is an exciting continuation of our relationship with Gasharu Coffee, arriving this year as a women-grown, experimental washed lot from Kumbya Farm along Lake Kivu. Its process borrows techniques more commonly found in Kenya, resulting in a cup that’s crystal-clear, lively, and delicately expressive — a perfect blend of innovation and classic Rwandan character.

This lot delivers captivating clarity with notes of grenadine, orange, and pineapple, offering a bright, crisp snapshot of Lake Kivu terroir and innovative Rwandan processing.
Size: 12oz

THE DETAILS —

Grenadine, Orange, and Pineapple

Experimental Washed

Lake Kivu, Western Province

Kumbya Farm

Red Bourbon

An experimental washed lot that shines with crystalline clarity — a women-grown Red Bourbon that’s both innovative and beautifully true to Rwanda.

ABOUT THE COFFEE

IN FOCUS: Rwanda Kumbya

Producer & Farm
Kumbya Farm is a branch of the Gasharu Washing Station, operated and produced entirely by women. More than 70% of Gasharu’s employees are women, and this lot exists to highlight, support, and reinvest in their essential work within the region’s coffee community. By producing this lot independently, the women of Kumbya create greater transparency, autonomy, and access to the value their labor generates.

Processing & Profile
This “experimental washed” approach mirrors Kenya’s double fermentation/double wash method — a rarity in Rwanda. Cherries are floated, depulped, and undergo an initial 12–14 hour dry fermentation, then sorted by density. Only Grade A coffee continues to a second 8-hour fermentation before being washed again, meticulously sorted, and dried for 16–20 days on raised beds.

The result is a cup that’s sparkling and brilliantly clean, balancing sweetness and crisp acidity with precision. Expect sweet-tart grenadine, lively orange, and a touch of pineapple brightness — a profile that walks the line between experimental innovation and the classic washed Rwandan clarity we love.

Tasting Notes
Sweet, tart, and refreshingly bright with a crystalline washed-Rwanda structure and a subtle tropical lift.