Rwanda Muhondo #11 (200g)
A striking and layered cup with an aromatic opening of whiskey, sugar cane, and coffee blossom. In the cup, tangerine brings brightness, while white pepper and maple add depth and warmth. The body is creamy, and the finish l ingers with notes of Black Forest honey.
FARM: Muhondo #11
What makes this coffee especially exciting is the way production and cup character come together. Anaerobic processing can sometimes feel heavy or overly wild. Here, however, it feels precise and controlled. The process builds complexity, sweetness, and aromatic intensity, yet the cup still keeps its shape and clarity. That balance is what makes this lot so memorable. It is expressive, distinctive, and beautifully composed.
The region’s altitude, cool temperatures, and careful cherry selection help create coffees with both intensity and refinement. In this case, the location gives Muhondo #11 its brightness and clean structure, while the anaerobic process adds a more adventurous and layered character.
Rwanda Muhondo #11 arrived to our roastery via EL CAFÉ, a company established in 2000 by Vasileios G. Anastasopoulos that is solely concerned in the coffee producing countries with discovering new coffee varieties on special farms.
Since then they supplie most of the largest coffee producing companies in Greece, by remaining as a dedicated green coffee import and trading company.
About Muhondo #11
PRODUCER:Muhondo Coffee
TERROIR:Gakenke District, Northern Province
ALTITUDE:2000m
PROCESS:Anaerobic
ARRIVED IN:20 kg vacuum box
VARIETIES:Red Bourbon
AROMA:Whiskey, Sugar Cane, Coffee Blossom
FLAVOR:Tangerine, White Pepper, Maple
BODY:Creamy
FINISH:Black forest, Honey
Rwanda has built a strong reputation in specialty coffee through its high-altitude terroir, careful production, and growing focus on exceptional quality lots. Coffees from the country are often admired for their clarity, elegance, and vibrant sweetness, yet Rwanda also continues to impress with more experimental approaches that bring new dimensions to the cup.
Muhondo #11 is a strong example of that combination. The Red Bourbon varietal provides structure and finesse, while the anaerobic process adds aromatic depth and a more unusual sweetness profile. The result is a coffee that feels modern and expressive, while still remaining connected to its origin. It is a competition-level lot with character, intensity, and a clear sense of place.
