Musaza Lot 1
At Rwamatamu, quality starts with careful selection. Cherries are hand-sorted at the washing station to remove underripes and defects, then pulped in small batches, with the equipment washed between each grade to keep lots clean and distinct. After a controlled fermentation of 8 to 12 hours, the coffee is fully washed and dried slowly on raised beds for up to 25 days.
Every stage is designed to preserve clarity and showcase the impact of altitude and terroir. The result is a cup with structure and depth – bright, clean and balanced – shaped by methodical processing and the steady, cool climate of Rwanda’s Western Province.
This Red Bourbon lot is grown between 1600–2000 metres on the volcanic soils around Lake Kivu, where Rwamatamu’s mix of estate-grown and smallholder cherries are brought together to produce coffees with precision and purpose.
Original: $21.22
-70%$21.22
$6.37Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
At Rwamatamu, quality starts with careful selection. Cherries are hand-sorted at the washing station to remove underripes and defects, then pulped in small batches, with the equipment washed between each grade to keep lots clean and distinct. After a controlled fermentation of 8 to 12 hours, the coffee is fully washed and dried slowly on raised beds for up to 25 days.
Every stage is designed to preserve clarity and showcase the impact of altitude and terroir. The result is a cup with structure and depth – bright, clean and balanced – shaped by methodical processing and the steady, cool climate of Rwanda’s Western Province.
This Red Bourbon lot is grown between 1600–2000 metres on the volcanic soils around Lake Kivu, where Rwamatamu’s mix of estate-grown and smallholder cherries are brought together to produce coffees with precision and purpose.
