Behind Every Cup:
Rwanda’s high altitude, regular rainfall, and volcanic soils create ideal conditions for coffee. At Rwamatamu’s Mbare washing station in Muhanga, cherries dry on raised beds for 26–33 days, turned and hand‑sorted as sugars and fruit flavours develop. The coffee is then milled in Kigali, where it’s de‑husked, polished, and graded. Mbare is run as a Youth Association for locals aged 18–35, supporting the next generation of farmers. Rwamatamu is a family‑owned producer founded in 2015 by Rutaganda Gaston and Mukantwaza Laeticia.
Please note: This is roasted in very small batches. 1kg bags may be roasted to order and have a delay in dispatch.
ORIGIN: MUHANGA, SOUTHERN PROVINCE, RWANDA
PROCESS: NATURAL
PRODUCER: RWAMTAMU COFFEE
IN EACH CUP: BLACKBERRY & VIOLET
ALTITUDE: 1800 MASL
ROAST: IDEAL FOR FILTER
