Rwanda

MACUBA SECTOR, NYAMASHEKE

BOURBON

Rwanda Women's Crown 250 g

"Women's Crown" was created by women—from the first harvest to the final stage of processing. The story begins in Gasharu, a coffee-growing community in Nyamasheke, where women make up over 70% of the workforce, caring for the trees, selecting the ripest cherries, and overseeing every step of production. For years, their work went unnoticed. Today, this coffee brings it into the light, turning quiet dedication into well-deserved recognition.

In the cup, expect soft vanilla sweetness wrapped in floral freshness and bright notes of dried mango. Layers of acidity add dimension, while the creamy body ties it all together with elegance.

This lot follows a transparent model, ensuring that earnings go directly to the women behind every bean. It’s not charity—it’s fair pay for skilled work. And more than that, it’s a chance for their daughters to stay in school, for families to gain financial independence, and for entire communities to build a more stable future.

The name Women's Crown draws from Urugori, a Rwandan tradition where women receive a ceremonial crown after the birth of their first child—a mark of respect for their role in both family and society. Inspired by this custom, we created a special label designed by our trainer Justyna Sarnowska—a tribute connecting women across continents, from the hands that nurtured this coffee to the hands that will hold the cup.

zł 58.00

(zł 232.00 za kilogram)

Lowest price in the last 30 days before the discount: zł 58.00
Tax included
Grinding

Brewing method: Aeropress (invert)

  • Dose: 16g
  • Grind size: 19-23 clicks - Comandante
  • Water temperature: 90 C

Steps

2 pours every 30 seconds:

  • 0:00 - to 110 ml
  • 0:30 - to 220 ml
  • 1:00 - place the device on server and slowly press out
  • 1:30 - end

Important: Our recipe is just a suggestion, which is a good starting point, but we encourage you to do your tests and share the results with us!

Quantity
Origin

Rwanda

Flavour profile

flowers, vanilla, dried mango

Process

Anaerobic fermentation

Region

MACUBA SECTOR, NYAMASHEKE

Variety

BOURBON

Acidity

Medium

Suggested brewing methods

dripper

aeropress

chemex

clever or syphon

french press

filter coffee maker

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