Rugamba

ORIGIN
Rwanda benefits from ideal coffee growing conditions that include high altitudes, regular rainfall, volcanic soils with good organic structure and an abundance of the classic arabica variety, Red Bourbon. A large majority of Rwandan coffee is cultivated by smallholder producers who intercrop and grow their coffee on parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, especially along Lake Kivu and in the southern province.

PRODUCER
After selectively picking, smallholder producers bring their red cherries to the Rugamba wet mill located on the shores of Lake Kivu. The station receiving coffees from over 1500 farmers and is equipped with a de-pulping machine, fermentation tanks, and drying beds. Once the coffee is delivered to the processing facility station, the coffee floated in washing channels where the immature cherries are removed. This natural process microlot of Red Bourbon is then taken to raised beds where it is dried for 20 -25 days until the optimum moisture content is reached.

ROAST
Sourced through our friends at Falcon Specialty, we love this microlot for its sweetness, complexity and vibrancy in the cup. Since Rwanda coffees are traditionally washed, this natural-processed coffee was too good to miss, and we are delighted with the results! Roasted lightly for filter, you can expect fruity notes of sweet fig and strawberry. There is also a hint of white chocolate in the aftertaste which gives the coffee a smooth and balanced body that can be enjoyed across a range of brew methods.