LAST CALL - PETIT BOIS - Rwanda

Rwanda, Nyamasheke
Varietal: Red Bourbon
Process: Washed
Altitude: 1600-1650masl

Traditionally, smaller screen-size coffees in Rwanda—often referred to as “Gito,” meaning “tiny” in Kinyarwanda—have been sold to the commodity market based solely on size, not quality. To challenge this assumption and bring greater value to producers, these coffees were isolated and evaluated based on density rather than screen size, revealing an unexpectedly vibrant and complex cup. The process begins with meticulous hand-sorting of cherries, followed by a pre-pulp float to remove underripe or damaged fruit. After pulping, the coffee is fermented for around 12 hours in concrete tanks, then passed through a serpentine grading channel to separate parchment by density. Thorough washing, post-rinsing, and final hand-sorting ensure only the best parchment is dried slowly over 30 days. Through this careful approach, what was once overlooked has been transformed into a standout offering for the specialty market.