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Rwanda Shara Red Bourbon Coffee

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From £3.00 - £12.00

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Origin: Shara Washing Station, Kagano, Nyamasheke District, Western Rwanda
Body: Light-bodied
Roast: Mild-Medium Roast (2)
Summary of taste: Red fruit and vanilla sweetness 
Whittard recommends: Using a pour over or cafetière and enjoying black or with milk according to taste
When to drink: In the afternoon
 
Rwanda Shara Red Bourbon is one of Whittard’s buyers’ favourites. Warm and rich with a deep berry taste, it is a beautifully complex coffee, perfect for a well-earned treat in the afternoon.
 
Rwanda has been a producer of fine speciality coffees since the early 2000s. The country has the perfect growing conditions, with high altitudes, plenty of rainfall and rich volcanic soils. Shara is a cooperative of around 438 smallholder members, and is situated in the Kagano sector of the Nyamasheke district of Western Rwanda. 
 
The high grown red Bourbon is washed and dried in the sun on raised beds. The result is a deliciously fruity coffee with bright acidity and exceptional vanilla sweetness. Great for everyday drinking, its lively flavour will brighten a long afternoon.  
 

Ingredients

100% Arabica Beans

Brew a Perfect Cup

For the perfect cup of Rwanda Shara Red Bourbon Coffee, always use fresh water, off the boil so you don't scald the coffee. Whittard's Rwanda Shara Red Bourbon is designed to be used with a pour over or cafetière - follow the manufacturer's equipment instructions. Do not re-heat brewed coffee.

Reviews
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Average customer rating based on 1 review
5

Definitely something for those who like acidic coffees, like the San Augustin Columbian. Made as espresso this was fresh and zingy all the way through -- none of the usual smoky, earthy, bitterness associated with coffee. Made with a filter I enjoyed this long and black as the sweetness carries the acidicity through.

Posted by HS (17th June 2014)

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Customer Services Windrush House, Windrush Park Road, Witney OX29 7DX
Tel:0800 015 4395, E-mail: info@whittard.co.uk
Rwanda Shara Red Bourbon Coffee
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