Ursae AUM-0002-RWA — Natural Red Bourbon, Rugali Rwanda, Lac Kivu, Delicate Roast (250g)

The second Alpha Ursae Minoris reference — Natural Red Bourbon from the shores of Lake Kivu

AUM-0002-RWA is the second coffee in Ursae's Alpha Ursae Minoris line. A natural Red Bourbon from Rugali, Nyamasheke, grown between 1,500 and 1,800 meters above sea level on the shores of Lake Kivu in Rwanda — one of Central Africa's most renowned coffee terroirs. Delicate roast, raised bed drying, identified producer: Higa Coffees.

What makes it special

Red Bourbon is one of the oldest and most sought-after Arabica varieties in specialty coffee competitions. Grown in Rwanda for over a century, it produces a distinctive aromatic profile in the Lake Kivu terroir — less exuberant than Geisha, more elegant, with a complexity that evokes quality tea as much as coffee.

Lake Kivu plays a crucial climatic role: its water mass regulates nocturnal temperatures, slowing down cherry maturation and densifying sugars in the bean. In Nyamasheke, between 1,500 and 1,800m, this slow maturation process is amplified by altitude — this is what produces the delicate black tea note, characteristic of Rwanda's best Red Bourbon.

The natural process on raised beds adds the fruity sweetness of maple syrup and the depth of ripe red grape without detracting from the floral finesse that the terroir has built. The delicate roast preserves every nuance.

Coffee specifications

• Reference: AUM-0002-RWA — second reference in the Alpha Ursae Minoris line
• Origin: Rugali, Nyamasheke, Lake Kivu, Rwanda
• Producer: Higa Coffees
• Variety: Red Bourbon
• Growing elevation: 1,500 – 1,800 m
• Process: Natural — raised bed drying
• Roast: Delicate
• Tasting notes: Delicate black tea, smooth maple syrup, ripe red grape

Recommended brewing methods

Unlike AUM-0001-CO, which is reserved for filter methods, AUM-0002-RWA also expresses itself as an espresso. In V60 and Chemex, the delicate black tea note takes the lead — a bright, precise cup of rare elegance. In espresso, the maple syrup and ripe red grape intensify, with a long, silky finish. Use filtered water at 92–93 °C for filter methods; slightly higher temperature (93–94 °C) for espresso.

For whom / Not for whom

Ideal for:

• Specialty coffee enthusiasts who want to discover the Lake Kivu Red Bourbon profile in all its expression
• Those who practice V60 or Chemex and are looking for the tea-maple-grape finesse