Janja Hill, Washed Red Bourbon | Rwanda

Part of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso.
 

Janja Hill, Washed Red Bourbon

Now in its third season working with the Muzo Washing Station and Janja Hill, September continues to celebrate the exceptional clarity and sweetness characteristic of coffees from this region of Rwanda. Muzo consistently delivers clean, sparkling profiles—and this lot is no exception.

Processing begins with meticulous cherry sorting carried out under shade, where each cherry is hand-selected for ripeness and any visible defects are carefully removed. The selected cherries then undergo multiple flotation rounds in tanks to remove further defects.

All washed coffees from Baho, including this lot, follow a double fermentation protocol. Following depulping, the coffee is dry fermented in open-air tanks—without water—for 8 to 12 hours. This is followed by a wet fermentation phase, where the coffee is fully submerged for a further 8 to 12 hours. Once fermentation is complete, the coffee is channelled through grading systems where it is thoroughly washed and sorted by density to ensure quality at every stage.

Flavour Notes: Plum, Lemon, Black Tea

250g

What is the roast recency?

September doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.