This coffee is collected from 735 smallholder farms surrounding the Murambi Washing Station. The Bourbon coffee variety is one of the oldest and most significant varieties as it is a precurser to many types of currently grown in the Americas. It was collected in Yemen in the early 1700s and brought to Bourbon Island, off the coast of East Africa, where it stayed isolated for over 100 years. In 1860 it was introduced to Brazil and spread across Central and South America. It is renowned for its high cup quality.

This selection is picked as ripe red cherry and floated to remove any overripe or defective cherry. It is then pulped to remove the cherry flesh and fermented in water for 24 hours before being dried on raised beds in the sun for 12-14 days.