This is a beautiful washed Rwandan coffee with excellent sweetness and layered complexity.
Expect an easy-drinking, versatile African cup with soft orange acidity, molasses-like sweetness, and a clean black tea finish. Its light–medium roast profile makes it well suited to both espresso and filter brewing.
Origin Information:
Rwamatamu was established in 2015 by husband-and-wife team Rutaganda Gaston and Mukantwaza Laetitia, who founded the business as a way to support their family. Their farm and washing station sit on rich volcanic soil at 1,600–2,000 masl in Rwanda’s Western Province, nestled among the rolling hills near Lake Kivu and benefiting from the region’s tropical highland climate.
Processing:
All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters and later pulped. Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours. During this time, the fermented parchment is agitated several times through the day by way of ceremonial foot-stomping.
After fermentation, coffee is released into a large serpentine grading channel. This process also separates parchment into different density grades. During the washing process, parchment is continuously agitated to encourage lower density parchment to float and to clean any residual mucilage off the parchment. Once the parchment is separated into grades, it is given a final post-wash rinse. At this point, coffee is taken to a pre-drying area where the parchment is hand-sorted removing any insect-damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day for 30 days.
Tasting Notes:
Tangerine | Tea-Like | Syrupy
This is a beautiful washed Rwandan coffee with excellent sweetness and layered complexity.
Expect an easy-drinking, versatile African cup with soft orange acidity, molasses-like sweetness, and a clean black tea finish. Its light–medium roast profile makes it well suited to both espresso and filter brewing.
Origin Information:
Rwamatamu was established in 2015 by husband-and-wife team Rutaganda Gaston and Mukantwaza Laetitia, who founded the business as a way to support their family. Their farm and washing station sit on rich volcanic soil at 1,600–2,000 masl in Rwanda’s Western Province, nestled among the rolling hills near Lake Kivu and benefiting from the region’s tropical highland climate.
Processing:
All cherry is hand-sorted before a pre-pulp float, underripe or damaged cherry is removed, along with any foreign objects. Cherry is then floated in pre-pulping tanks removing any floaters and later pulped. Next, coffee is fermented in dedicated concrete fermentation tanks for an average of 12 hours. During this time, the fermented parchment is agitated several times through the day by way of ceremonial foot-stomping.
After fermentation, coffee is released into a large serpentine grading channel. This process also separates parchment into different density grades. During the washing process, parchment is continuously agitated to encourage lower density parchment to float and to clean any residual mucilage off the parchment. Once the parchment is separated into grades, it is given a final post-wash rinse. At this point, coffee is taken to a pre-drying area where the parchment is hand-sorted removing any insect-damaged, discoloured or chipped coffee. The parchment is laid out to dry and turned on a regular basis throughout the day for 30 days.
Tasting Notes:
Tangerine | Tea-Like | Syrupy
