The Brew Blog

The five best coffee origins for light roast — Ethiopia, Kenya, Colombia, Panama Gesha, and Rwanda — and what makes each one distinct in the cup.

Jackson coffee traces from Mysore, India to Rwanda's washing stations — a Bourbon variety producing complex, sweet Great Lakes specialty lots.

Rwanda's oldest coffee variety delivers exceptional cup quality at altitude: clean, citric acidity and stone fruit from Great Lakes highland farms.

Red Bourbon is the original color expression of Bourbon — prized in Rwanda and El Salvador for bright acidity and complex red fruit. Here's what sets it apart.

Musanze coffee grows at up to 2,300m on Virunga volcanic soils in northern Rwanda. More structured and mineral than lake-region lots. A distinct East African origin.

Kayonza coffee comes from eastern Rwanda at 1,400–1,700m — fuller-bodied and more approachable than western province lots. Rwanda's accessible specialty alternative.