COMING SOON! Rwanda Abadatezuka

*This coffee is currently on its way to Rome and will be shipped as soon as it arrives.*

200g bag

Origin: Rwanda

Region: Cyato, Western Province

Producer: Gasharu Washing Station / Abadatezuka Cooperative

Variety: Bourbon

Process: Anaerobic Honey

Altitude: 1,850–2,200 masl

Tasting Notes: Orange, Maple Syrup, Baked Apple

Roasted for: Filter

A warm and comforting expression of Rwandan Bourbon. Notes of baked apple and maple syrup create a rich, rounded sweetness, while a delicate touch of orange brings brightness and balance to the cup. The anaerobic honey process adds texture and depth without overwhelming the coffee's natural elegance. Smooth, approachable, and quietly complex, this is a coffee that feels both familiar and distinctive.

Roaster's Description

This coffee comes from the Cyato region in Rwanda's Western Province, where coffee is cultivated at elevations ranging from 1,850 to 2,200 meters above sea level. The combination of altitude, fertile soils, and a temperate climate creates ideal conditions for producing coffees with clarity, sweetness, and complexity.

The lot was produced by the members of the Abadatezuka cooperative and processed at Gasharu Washing Station, a respected producer known for its commitment to quality and innovation. Together, they continue to showcase the exceptional potential of Rwanda's coffee-growing regions through careful cultivation and processing.

This coffee undergoes an anaerobic honey process, combining controlled oxygen-free fermentation with honey-style drying. By retaining part of the fruit mucilage during drying, the process enhances sweetness, texture, and aromatic complexity while preserving balance and clarity in the cup.

Bourbon remains one of Rwanda's most celebrated coffee varieties, valued for its sweetness, elegant acidity, and ability to express terroir with remarkable transparency. In this lot, it delivers a cup that is both comforting and refined.

Brew It Right

All coffees are sold exclusively as whole beans.

Grinding just before brewing preserves aromatics, structure, and clarity in the cup. For that reason, JONNY does not offer pre-ground coffee.

If you don’t yet own a grinder, consider this your sign. A proper grinder will elevate your coffee more than almost any other tool. (You’ll find a curated selection of hand grinders here.)

In the meantime, make friends with your local barista and ask them to grind the beans for your preferred brew method. They’ll understand.

Freshness, With Intention

Every coffee lists its roast date. I am committed to offering beans at their optimal drinking window. Freshly roasted coffee needs time to rest:

• Filter coffee is typically best starting 7 days after roast.

• Espresso benefits from 10–14 days of rest for balance and stability.

Coffee remains vibrant for several months when stored properly, but for peak clarity and sweetness, I recommend enjoying it within 4 months of the roast date. To maintain high standards:

• Coffees that reach 6 weeks from roast are offered at a reduced price.

• Coffees that reach 12 weeks from roast are removed from inventory.

This ensures that what arrives at your door reflects the level of quality I stand behind.

Coffee Orders

All coffee sales are final. Due to the perishable nature of roasted coffee, returns and refunds are not accepted.

That said, if there is a mistake with your order or your coffee arrives damaged, please email ciao@jonnyroma.com with:

• Your order number

• A brief description of the issue

• Clear photos of the package and product

Any issue will be reviewed carefully and handled as quickly as possible.