Roasted for filter, as such this coffee would taste best brewed for filter or cafetiere.
Tasting notes of red grape and toffee
Region: Mbare
Producer: Rwamatamu Coffee
Varietal: Red Bourbon
Process: Anaerobic
Altitude: 1800m
Kirunga, Rwanda
Rwamatamu is a family-run producer founded in 2015 by husband-and-wife team Rutaganda Gaston and Mukantwaza Laeticia. Community isn’t a buzzword here — it’s built into how they operate. They work closely with farmers in Nyamasheke and Mbare, and also run local support groups
Rwamatamu purchased land from Nyamasheke Women’s Cooperative and provides seedlings + training for women entering coffee production. The women grow coffee and sell it back to Rwamatamu, creating a more stable income beyond seasonal work. A similar project is being run as a Youth Association with locals age 18 - 35. This is to encourage the interest and skills of younger generations in coffee farming.
Kirunga means “Volcano” in Kinyarwanda — and this lot brings that same energy: vibrant fruit character built through careful, controlled processing at origin.
This coffee is processed at Rwamatamu’s Mbare washing station in Muhanga, Southern Province. When cherries arrive, they’re hand-sorted first, then placed into sealed tanks to allow naturally occurring yeasts and bacteria to develop. That controlled environment encourages a more expressive, fruit-forward profile while keeping the cup clean and structured.
After fermentation, the coffee is dried on raised beds for 26–33 days (depending on conditions), before heading to Kigali for milling, where it’s dehusked, polished, and graded.
