Session Brew, Rwanda

Our Session Brew comes from Phillipe Niyirora’s farm, situated within the renowned Rwamatamu sector in Western Rwanda, a region celebrated for its high altitudes, rich volcanic soils, and ideal microclimate along the shores of Lake Kivu. The Mbare project represents an exciting new venture for Phillipe and the community, focusing on small-batch precision and highlighting the expressive potential of traditional Rwandan terroirs. Cool mountain temperatures and slow cherry maturation across the rolling hillside terrain allow for exceptional sugar accumulation and complex flavor development.

This lot is processed using a classic fully washed method, meticulously tailored to showcase the vibrant, pure characteristics of the Red Bourbon variety. Cherries are hand-harvested at optimal ripeness, density sorted, and floated to ensure only the highest-quality fruit moves forward. After depulping, the coffee undergoes a traditional controlled wet fermentation to gently break down the mucilage before being thoroughly washed with clean mountain water. The parchment is then slow-dried on elevated raised beds, carefully hand-sorted and turned throughout the day to protect cup stability and maximize clarity.

The result is an exceptionally crisp, endlessly drinkable coffee where lively acidity and aromatic brightness lead the cup. Vibrant notes of fizzy sherbet and zesty lemon are complemented by the sophisticated, floral lift of bergamot, lingering with a sparkling and clean finish. Precise, refreshing, and beautifully structured, Session Brew is a wonderful showcase of Rwandan terroir and modern washing tradition.