Bwishaza Honey

Horsham Coffee Roasters first visited the Bwishaza co-operative in 2015, and they've bought from them every year since - the kind of relationship that shows in the cup. The co-operative works with around 500 smallholder farmers in the hills north of Kibuye, most tending just a few hundred trees and picking every few days through the March-to-June harvest. Only ripe cherry makes it through to the pulping stage, after which the coffee is laid out on raised drying tables and turned regularly to keep things even.

The result is a light-roasted honey processed Red Bourbon that sits somewhere between the brightness of a washed coffee and the depth of a natural. Golden raisin, orange and fig come through in a way that feels considered rather than showy - sweet and rounded, with enough complexity to reward a slower morning but nothing that demands your full attention. It works well across filter methods and tends to open up as it cools slightly in the cup. Bradley Steenkamp holds a Q-grader licence and made the trip to Rwanda himself, so the sourcing here is about as hands-on as it gets.