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Rwamatamu

Rwamatamu

A family-owned farm, priding itself on close relationships with the local community: pear sweetness & soft cream.

Limited to 50 boxes.

£16.50
£16.50
Sale Sold out

Character

We taste pear and vanilla.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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Working closely.

This exclusive coffee is significant to us, as we worked closely with Luke and Bernice to inform on its processing method.

Inspiration for this was taken from our partner Enrique Lopéz in Mexico, who crafted the method.

We have carefully chosen two coffees processed using the same method, Chelin from Mexico and Rwamatamu from Rwanda. We have enjoyed exploring the unique similarities that the hydro-washed process reveals in these distinct origins.

This particular lot impressed on the cupping table, revealing a pear sweetness with a soft cream finish.

The Producer

Rwamatamu Coffee is a family-owned farm and washing station in Kiyube, within the western province of Rwanda.

Daughter, Bernice, is taking over operations of the farm from her parents who founded Rwamatamu in 2015. The farm sits in the surrounding hills of the picturesque Lake Kivu.

The ripest cherries are picked, floaters removed, and left in containers overnight. The following day, the coffee is set to dry in sunlight until they reach a raisin-like appearance, a process that takes 3-5 days.

This method enhances tartaric acidity and a tropical fruity profile. The cherries are soaked overnight in water, making them appear freshly picked. Lastly, cherries are de-pulped and follow a standard washed process on Rwamatamu.

  • Production Data

    Produced by Bernice & Luke
    Region - Kibuye
    Grown at 1600 - 2000
    Varietal - Red Bourbon
    Harvest - August 2023
    Process - Hydro-washed

  • Hydro-washed

    Cherries are picked very ripe and after floaters are removed, clean cherries rest in concrete tanks until the next day.

    They are then placed out to dry until they start to become raisin-like (roughly 20 hours of direct sun, thus 3-5 days).

The cherries then undergo an overnight soaking in water, before de-pulping and processing with a normal washed method.

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