Coffee

Rwanda Mbare

Rwanda Mbare

£12.00

Rwanda Mbare

£12.00
Shipping calculated at checkout.
Blueberry
Pineapple
Prune Juice

An amazing example of how anaerobic fermentation can transform the character of a coffee, this bonkers fruit explosion is not to be missed.

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Rwanda Mbare
Rwamatamu Coffee is a Rwandan coffee producer established in 2015. Located in the Nyamasheke District of Rwanda’s Western Province, Rwamatamu is known for its commitment to quality coffee production, sustainable practices, and its strong community impact. Operating in one of Rwanda’s prime coffee-growing regions, Rwamatamu collaborates with local cooperatives, prioritising the economic and social wellbeing of the farmers they work with. Rwamatamu Coffee’s primary operations are located at high elevations in Rwanda’s tropical highland climate, where the combination of volcanic soil, altitudes of 1,600–2,000 metres, and moderate temperatures provide ideal conditions for growing arabica coffee. In 2023, Rwamatamu expanded to a new coffee washing station in Mbare. Unlike Nyamasheke, where coffee farming is well-established, Mbare’s community has historically focused on other crops, and coffee is often treated as secondary. Rwamatamu is working to shift this perspective by engaging local farmers and establishing quality-focused practices to improve coffee production and increase profitability for the farmers involved. When the cherries arrive at Rwamatamu’s Mbare washing station, they are sorted to remove defects and under- or over-ripe cherries. Next, they are fermented by themselves in air-tight containers deprived of oxygen and are left for up to 96 hours dependent on the weather. After fermentation, the coffee is transferred to raised drying beds, and dried outside over the course of 20 to 28 days.

Region:

Mbare

Producer:

Rwamatamu Coffee

Farm/Milling Station:

Mbare

Processing:

Anaerobic

Varietal (s):

Red Bourbon

Altitude:

1,800 to 2,000 metres above sea level

Sourcing Partner:

Omwani & Rwamatamu Coffee

Roasters Notes Rwanda Mbare
When we cupped this, Inge said that she could taste the landscape in which the coffee was grown, and I totally get her point. Fermented under closed conditions, the microbes present in the coffee have produced some wild magic here, with insane fruit notes and perfect acidity.
About Rwanda
The majority of coffee in Rwanda is grown by small-scale farmers, typically organised into cooperatives that share the services of centralised wet-mills. Almost all of Rwanda’s coffee is one of several long-established Bourbon varieties. This is closely guarded by the country’s government and gives Rwandan coffees a unique bright fruitiness and acidity.

Following the genocide, coffee production was one of the key drivers of economic growth. Rwanda is now one of the ‘go to’ origins for specialty coffee today.

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