Rwanda - Fruity Summer Profile
The Important Stuff
Tasting Notes
Blackberry, Honeyed Fig, Milk chocolate
Origin: Rwanda
Region: Rwamatamu
Producer: Mbare
Altitude: 1800-2000 masl
Varietal: Red Bourbon
Process: Anaerobic
Berry-rich, honey-sweet, and precision-fermented in the hills of Western Rwanda.
This exceptional lot comes from the Rwamatamu Coffee washing station, located in Rwanda’s Western Province—an area celebrated for producing some of the country’s most expressive and fruit-forward coffees. What sets this lot apart is its carefully controlled anaerobic fermentation, a process that transforms hand-picked cherries into a remarkably clean and vibrant cup.
When the ripe cherries arrive at Rwamatamu, they undergo meticulous sorting to remove defects and ensure only the best make it through. From there, the coffee is placed in airtight fermentation environments—ranging from tanks and plastic bags to traditional ceramic pots—where oxygen is removed and the magic begins.
Fermentation times vary between 36 and 96 hours,
depending on the method and weather conditions, allowing the coffee to develop nuanced complexity without losing clarity or balance.
After fermentation, the cherries are transferred to raised drying beds and sun-dried slowly over 20 to 28 days, carefully shaded from harsh sunlight and protected from moisture. This slow drying locks in sweetness, structure, and that signature Rwandan acidity.
In the cup, expect a honey-like sweetness from the very first sip. Think vibrant red berries, intertwined with subtle notes of dried figs and dates, wrapped in a creamy, full-bodied texture. The finish is long, clean, and deeply satisfying.
This lot is a beautiful reflection of Rwandan craftsmanship — combining traditional care with modern innovation to produce a coffee that’s both bold and refined.
🇷🇼 Rwanda Mbar – Anaerobic Natural
Honey-sweet, fruit-rich, and precision-fermented at origin.
This stunning lot from Rwamatamu in Rwanda’s Western Province undergoes meticulous anaerobic fermentation in oxygen-deprived ceramic pots, tanks, or bags for up to 96 hours—unlocking deep, layered sweetness. Afterward, it’s slowly sun-dried over 20–28 days on raised beds for ultimate clarity.
Expect a vibrant, berry-driven cup, bursting with dried fig, date, and honeyed richness, all balanced by Rwanda’s signature acidity.
Crafted with care and patience, this is an exceptional expression of terroir, process, and precision.
✨ Limited release – for lovers of bold, fruit-forward naturals.
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