Tasting Notes: Purple jelly babies, Blackcurrant, Jam
Process: Anaerobic Natural
Varietal: Red Bourbon
Altitude: 1800 MASL
Origin: Rwanda
About the farm:
Musaza, meaning “elder” in Kinyarwanda, reflects the heritage and care behind this exceptional Rwandan coffee. Produced by Rwamatamu Coffee, this lot comes from the Mbare washing station in the Muhanga District of Rwanda’s Southern Province.
Freshly harvested cherries are carefully sorted on arrival to ensure only the highest quality fruit is selected before processing. The coffee is then handled with close attention to detail at every stage, with ongoing sorting and careful drying helping to bring out clarity, balance, and sweetness in the final cup. Once dried, the coffee is transported to Kigali for milling, where it is dehusked, polished, and graded to meet strict quality standards.
Founded in 2015 by Rutaganda Gaston and Mukantwaza Laeticia, Rwamatamu is a family-run producer with a strong commitment to both quality and community. They work closely with farmers in Nyamasheke and Mbare, supporting initiatives that create long-term opportunities beyond seasonal income. These include a women’s cooperative in Nyamasheke, where land, seedlings, and training are provided, and a youth association in Mbare designed to engage the next generation in coffee production.
Quality is central to Rwamatamu’s approach. Coffees are produced with careful attention at every stage, from selective picking to detailed sorting and drying. Continued investment in training, innovation, and a dedicated cupping lab, established in 2023 ensures ongoing refinement and consistency. Their focus on experimentation and improvement highlights a forward-thinking approach, resulting in coffees that are both expressive and meticulously crafted.
A vibrant, funky profile with pronounced candy-like sweetness and subtle floral notes when brewed delicately.