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  A darker roast expression of Rwandan coffee. A rich dark chocolate base combines with sumptuous dessert like flavours of raspberry, orange and roasted almond.


Producer: Around 1000 small holders supplying the Horizon Supreme station

Region: Huye District, Southern Province, Rwanda

Cultivar: Red Bourbon

Process: Fully Washed

Altitude: 1700m asl


The soaring 1000 peaks of Rwanda’s highlands are home to a myriad of coffee washing stations, the centralised points for smallholders to process their coffee. The last twenty years has seen the number of washing stations rise exponentially, giving producers more localised access to process their coffee. Horizon Supreme in the south of Rwanda is a project that has revitalised a previously owned washing station and run by Leo Ndagijimana.

Underlying this network of washing stations one unique aspect of the coffee farming systems in Rwanda and neighbouring Burundi is that the cultivars grown are almost all exclusively Bourbon or related cultivars like Mayaguez and Jackson. From a taste point of view this gives real insight into the role of land and climate in forming flavour, something Rwanda has invested a lot of time in.

The Southern coffees are typically characterised by flavours of black fruit, roasted almond and cacao, lending them perfectly for darker roasts more suited to espresso, moka pot or home-made cold brew. This is the approach we’ve taken with this selection of coffee from Horizon Supreme, developing the roast to accentuate the rich dark chocolate base of the coffee. Over this base there
are further notes of raspberry, orange, dark molasses and roasted almond which build the dessert like qualities of the coffee. The fuller roast balances out the acidity harmoniously with the sweetness, bringing it to a lower intensity.

This all makes for a fantastic espresso where the combination of all the flavours finish on a delicious, viscous treacle like mouthfeel. To help you dial in your espresso, this recipe for Horizon Supreme was put together in our quality lab. How much you put into the portafilter will depend on your machine and this particular recipe was developed on a La Marzocco GS3/VST20g basket/K30

Ratio: 1 : 21 ratio / 18g : 37.8 @ 92.0°C
Brew time: 26 - 28 seconds
TDS: 9.60%
Extraction: 20.89%

If you’re not sure about ratios this means ‘dry coffee weight: brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home.

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