Abadatezuka Rwanda
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This Abadatezuka washed coffee is juicy, alive and has fruit-like sweetness with flavour undertones of vanilla and a gentle roundness of toffee.
The cup
This Abadatezuka washed coffee is juicy, alive and has fruit-like sweetness with flavour undertones of vanilla and a gentle roundness of toffee.
The bourbon variety is named after Île Bourbon (Île Reunion) where it was cultivated. It is known for refined sweetness, balance and clarity in the cup.
The Producer
Abadatezuka is a smallholder cooperative in Rwanda’s Western Province. Farmers deliver cherry to the Cyato Washing Station, established in 2017 and located at 1,850 m, with coffee grown up to 2,200 m. Cherries are sourced from the surrounding areas of Kivoga, Kageyo, Rusumo, Gatare, and Nsinduka.
Bee-assisted pollination from the nearby Nyungwe Forest, fertile sandy and black humus soils, and a cool, lake-influenced climate from Lake Kivu contribute to the coffee’s distinctive profile. Farmers use no synthetic fertilizers or pesticides.
This coffee is a selected microlot, separated from larger day lots for its exceptional cup quality and traceable to the cooperative and washing station.
The country
Coffee is a vital agricultural crop in Rwanda, grown predominantly by smallholder farmers who rely on it for a portion of their income. Following significant investment in speciality coffee infrastructure in the early 2000s, Rwanda has gained international recognition for high-quality, fully washed coffees with exceptional clarity and structure. Though the country produces less than 0.2% of the world’s coffee, its focus on quality, traceability, and washing-station–based processing has secured its reputation as a leading speciality origin
Rwanda’s Western Province borders Lake Kivu and the Nyungwe Forest and is known for its lush tropical environment and high elevations. Coffee is grown on fertile sandy and black humus soils, often at extreme altitudes, which contribute to complexity and balance in the cup. The proximity to Lake Kivu moderates temperatures, while dense vegetation and forest ecosystems support distinctive flavour development across the region’s smallholder farms and washing stations.
The process
Cherries are delivered on harvest day, depulped, and fermented in open air tanks made of concrete for 12–18 hours, followed by a unique 24-hour soak. Coffee is then washed and dried on raised bed.
Sourcing: Producer images provided by Café Imports
| Source | |
|---|---|
| Country | |
| Region | Western Province |
| Wash station | Cyato washing station |
| Roast | Medium roast |
| Cupping score | 87 |
| Altitude | 2200m |
| Flavour | green grape, toffee, vanilla |
| Process | Washed |
| Variety | Bourbon |
1 review for Abadatezuka Rwanda
A cupping score is a 100-point metric, established by the Specialtiy Coffee Association (SCA), used by certified Q Graders to evaluate the quality of coffee beans. It measures attributes like aroma, flavour, acidity, body, and balance. The grading is as follows:
Cupping Score | Grade |
|---|---|
90-100 | Speciality – Competition |
85>90 | Speciality – Excellent |
80>85 | Speciality – Very good |
>80 | Commercial/Commodity |
75% of Cupper’s Journey’s coffees are 85+ and any new coffees we stock will all be at least 85.
Read more about it in the Beyond the Bean article:
Once opened and exposed to air, roasted coffee starts to oxidise. The greater the surface area, the quicker this process. This is why we recommend, where possible, that you buy your beans whole and grind to order.
Our coffee comes with the roasted date on pack. We like our coffee to ‘settle’ after roasting for around 2 weeks to ‘de-gas’. The lighter the roast level, the longer the settling period needed. Freshly roasted light coffee is packed with CO₂. Resting allows this gas to escape, reducing acidity and allowing complex flavours (fruitiness, acidity, sweetness) to develop.
We recommend that you consume our beans within 4 months of the roast date following the settling period. That said, coffee beans will easily keep for 12 months if stored correctly.
Coffee should not be stored in the Fridge or Freezer but in an airtight container in a cool dark place. This is because of the increased humidity in the fridge and the condensation that occurs with sharp temperature changes. Coffee absorbs both water and odours so storing it in a fridge will severely impact the flavour and freshness.
To keep your beans (or ground coffee) fresher for longer, store them in an opaque airtight container (remove as much air as possible if you can). Our 250g bags are resealable and have a one-way valve so you can keep your coffee fresh – just expel as much air as possible and zip back up! Then store in a cool dark place like a pantry.
Wherever possible we recommend that you purchase whole bean coffee. Investing in a grinder so that you can grind fresh will have one of the greatest positive effects on the quality of your brew. If that is not an option, then buy smaller bags more frequently in order to maximise freshness.
Our 250g bags have a one-way value that allows CO₂ to escape while keeping the oxygen out and will keep your coffee fresh until opened. This means that you can subscribe to 3x250g bags to get FREE delivery while knowing that the 3rd bag will be as good as the first!
Coffee roast level affects taste: light roasts are bright and floral, medium roasts balanced and sweet, while dark roasts are bold and smoky. We like to allow our speciality African coffees to sing, and to bring out the best of their bright, floral flavours requires a lighter touch. The goal is not to change the bean but to preserve its character. Lighter roasts have bright, crisp, and often complex flavour profiles. These are ideal for pour over brew methods.
Medium roast levels allow the bean’s innate character to mix with the rich, comforting flavours developed during roasting. The sharp acidity you find in lighter profiles mellows out into a smooth, rounded sweetness. The delicate fruit and floral notes evolve into something deeper and more familiar— think toasted nuts, creamy milk chocolate, and rich caramel.
When refining our roast recipe for each individual lot, we cup multiple times until we are happy that we have coaxed the best performance out of the bean. We are strong champions of the pour over method and think that all of our coffees are at their very best when brewed this way.
African Coffee has very complex flavour notes that are affected by the variety of bean, the terroir and the processing techniques. We go into depth about this in the articles below:
Stale coffee typically smells weak, musty, or dull rather than fragrant. When brewed, it tastes flat, cardboard-like, or sour, often lacking acidity. Physically, old beans may appear faded, dry, or have an oil-streaked, rancid surface, while ground coffee feels grainy instead of slightly oily or sticky.
If you use a pour over or French press, you might notice that the ‘bloom’ has gone. The ‘bloom’ is the release of CO₂ gases which occurs when the coffee is fresh. Stale coffee won’t produce this reaction so if you notice a change, it is time for a restock!
Make sure you store your coffees correctly to maintain their freshness for longer.
If you are unsure as to whether you will like the coffee please study the tasting notes as they will give you a clear idea of what to expect. Why not get a Tasting Adventure Pack which allows you to explore samples of three different coffees before you purchase a larger quantity?
Refunds will not be issued for personal taste issues. Please see our refunds and exchanges policy for more details.
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Joe Maddison –
Absolutely great coffee with the highest level of service. Cuppers Journey is an absolute gem of a coffee supplier. I came across the website by chance and gave them a call. Colin is extremely knowledgeable and passionate about his specialist coffees. I have now tried five different roasts all of which were up there with the best I have tried, the Rwanda medium roast especially stood out for me through a V60. I am excited to work through my next bag and the Rwanda light roast. (google)
Cupper’s Journey –
As someone once said to me “always a pleasure and never a chore!” So pleased that you are enjoying our coffees, the Rwanda really is a stunner, so it’s great that other coffee lovers think so too!
Just a quick heads up, our latest find from Ethiopia with a cupping score of 89 is due this week so I will let you know when it’s ready to drink and you can let me know your thoughts!