Rwanda | The Thousand Hills

£18.99 £7.60 100g
Package type/250g Whole Bean
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Elevate your coffee ritual with the Noblesse Brûlé French Press—a minimalist, stainless-steel masterpiece designed for those who savor intention.
  • Rwanda | The Thousand Hills
  • Rwanda Whole Bean — Product Shot
  • Rwanda Coarse Ground — Product Shot

    Description

    RWANDA • THE MISTY VALLEY CUP

    SCA 86+ • Fine to Excellent • Crisp Citric Acidity • Silky Body • Black Tea Finish

    Nurtured in the high-altitude, mist-shrouded hillsides surrounding Lake Kivu and the Nyungwe Forest. Rich volcanic earth, cool mountain breezes, and precise washing station processing yield a profile celebrated for its extraordinary cleanliness and floral elegance.

    Anchored by the legendary legacy of Red Bourbon—a varietal that thrives in Rwanda's high-elevation microclimates—every cup offers a remarkably sweet, structured, and sophisticated tasting journey.

    Tasting Notes

    Orange Blossom • Red Apple • Honey • Crisp Acidity • Silky Body

    Varietals

    Red Bourbon

    Process & Craft

    • Fully washed—double-sorted for pristine flavor clarity
    • Sun-dried on raised African beds for clean complexity
    • Sourced from smallholder cooperatives empowering local women farmers
    • SCA Score: 86+ • Rated Fine to Excellent

    This isn't just coffee. It's a masterclass in balance.

    Brewing Methods | Hover to unlock your perfect cup

    French Press
    The metal filter lets through oils and fine particles that cloud Rwanda's delicate florals and stone fruit clarity. Expect a heavier, muddier cup — the peach, apricot and brown sugar notes get lost in the sediment. Not recommended.

    French Press

    Batch Brew
    The fixed brew cycle flattens Rwanda's complexity. You'll get a pleasant cup, but the sparkling acidity, stone fruit notes and caramel finish fade into something ordinary. Not recommended.

    Batch Brew

    Espresso
    Bright acidity under pressure — Rwanda Bourbon is a washed, high-altitude bean with pronounced malic/citric acidity. Espresso extracts at 9 bars, which amplifies acidity and can make it taste sharp or sour if not dialled in precisely.Delicate florals disappear — true; the high heat and pressure of espresso extraction tends to suppress the lighter aromatic compounds that define Rwanda's floral character.Not recommended for most home setups — fair caveat; dialling in a light/medium roast for espresso requires precise grind adjustment, pressure profiling, and temperature control that most home machines don't offer.The only nuance: an experienced barista can pull a great espresso from Rwanda Bourbon — but that's the exception, not the rule. The "not recommended for most home setups" qualifier covers that accurately.

    Espresso

    V60
    Boil fresh filtered water and let it cool to 93°C (about 30–45 seconds off the boil). Weigh 15g of coffee, grind medium-fine — like coarse sand. Rinse your V60 filter with hot water and discard. Add your grounds and create a small well in the centre. Pour 30ml of water to bloom — watch the crust rise and release its gases for 30 seconds. Then pour slowly in steady clockwise spirals, working from the centre outward, reaching 225ml total by 2:30. Let it drain fully. The result: a luminous, tea-like cup bursting with blackcurrant, vanilla, and a long dark chocolate finish. Always black — milk is a crime against this cup. Optional: pause at ~150ml to let the bed settle before your final pour — a fine-tuning detail that can sharpen clarity further.

    V60

    Aeropress
    Boil fresh filtered water and cool to 92°C (about 45 seconds off the boil). Weigh 18g of coffee, grind medium-fine — slightly coarser than espresso. Insert a rinsed filter into the cap and lock onto the chamber. Add your grounds, place on a sturdy mug. Pour 216ml of water in one steady pour, filling to the top. Stir gently for 10 seconds. Place the plunger on top to create a seal — do not press yet. Steep for 2 minutes. Then press slowly and steadily over 30 seconds. Stop when you hear a hiss. The result: Rwanda's stone fruit and florals compressed into a rich, syrupy cup — peach, blackcurrant, a whisper of caramel. Always black — this Bourbon doesn't need help.

    Aeropress

    Cold Press
    RA note on Cold Brew: while Rwanda Thousand Hills can technically be cold brewed, we don't recommend it for this origin. Cold brew suppresses acidity and mutes delicate floral aromatics — the very qualities that make this Bourbon exceptional. You'd lose the jasmine, hibiscus, and red berry brightness that defines it. Save cold brew for your low-acid, heavy-bodied naturals. This coffee deserves heat.

    Cold Press
    Vibrant Raspberry Jam · Velvety · Deep Berry Sugars · Smooth Finish · Indulgent · Raspberry Jam ·
    Sweet Liquid Honey · Rich · Caramelized Sugars · Silky Finish · Decadent · Liquid Honey ·
    Tart Wild Cranberry · Sharp · Electric Acidity · Crisp Finish · Zesty · Wild Cranberry

    FROM THE THOUSAND HILL SOIL TO YOUR CUP

    Watch the journey of Rwanda coffee

    Whats in your cup

    • Cost Per Cup

      250g — £0.76/cup(based on 10g per cup)1kg — £0.44/cup(based on 10g per cup)

    • Caffeine & Heart Health

      Rwanda Bourbon contains moderate caffeine — enough to sharpen focus without overstimulation. Studies suggest moderate coffee consumption (3–5 cups daily) is associated with reduced risk of cardiovascular disease. Learn more at the British Heart Foundation:https://www.bhf.org.uk

    • Expert Tip

      60 and AeroPress unlock everything this bean has to offer. Use filtered water at 93°C, weigh your dose at 1:15 ratio, and always drink black. Rwanda Bourbon needs no additions — it is the addition.

    • Origin

      Rwanda · Bourbon Varietal · Fully washed · Sun-dried on raised beds · High-altitude volcanic soil · 1,500–2,000m elevation · SCA Score 86+ · Rated Excellent

    • Storage & Freshness

      Store in a cool, dry place away from direct light and strong odours. Resealable pouch keeps beans fresh for 6 weeks once opened. Best consumed within 4–6 weeks of roast date. Do not refrigerate — condensation is the enemy of freshness.
    Read all FAQ

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