Introducing Rwanda Rugamba, a stunning specialty coffee that beautifully showcases the exceptional potential of the Rutsiro district. Perched on the steep, sweeping hills of Rwanda's Western Province, the Rugamba wet mill sits right on the edge of Lake Kivu—one of Africa's highest and largest volcanic lakes.
The secret to this coffee lies entirely in its origin and processing. The coffee trees thrive at a soaring 1,520 MASL in nitrogen-rich volcanic soil, heavily benefiting from a cool, stable lakeside microclimate that forces the cherries to ripen slowly. This specific lot is composed entirely of 100% Red Bourbon, an ancient heirloom Arabica variety famous for its signature structural complexity, creamy body, and intense natural sweetness.
To highlight these traits, the mill utilized a meticulous honey preparation. After hand-harvesting, the skins of the cherries were removed, but the sticky, sugar-dense fruit mucilage layer was intentionally left on the beans while they dried under the sun on raised African beds for 20 to 25 days. This eco-friendly process forces the coffee seed to absorb the deep, concentrated fruit sugars, resulting in a cup with a pristine, light flavor profile that balances refreshing fruit acids with an incredibly rich, syrupy mouthfeel.
Earning an exceptional specialty score of 85.5, this lot is a masterclass in balance. It bursts with bright, sun-ripened peach and juicy mandarin orange, grounded by a rich, sweet finish of roasted marzipan and laced with delicate, floral and citrusy aromas
