Artisan Roast Coffee Roasters
Rugamba
Rwanda / Natural
Ripe sumptuous fruit and a syrupy treacle sweetness combine in this Western Rwandan gem.
Producer: Around 1500 producers local to Rugamba Washing Station
Region: Boneza, Rutsiro District, Western Province, Rwanda
Arabica Cultivar: Red Bourbon
Process: Natural
Altitude: 1450m – 1700m asl
The lush, green rolling mountains and deep valleys of Rwanda’s highlands are home to hundreds of coffee washing stations, the centralised points for smallholders to process their coffee. Almost all of this coffee is the high quality and accessible Bourbon cultivar, or its local variants like Jackson and Mayaguez. This means when the flavour profile changes in Rwanda beyond the beloved supreme balance, and a delicious sugar browning notes, the coffees it does so as a result of local terroir.
Washing stations in Rwanda sit at the very heart of the local community and this is very much the case with Rugamba. Around 1500 local farmers living in the surrounding area contribute their small holding coffee harvest to the station. The washed coffee, super clean, caramel and citrus forward represents so well the type of coffee that made Rwanda so well known. Rwanda has three main terroir zones, with Rugamba situated in the Western zone. Coffees from this region are known for their more berry and cherry forward flavours with molasses and citrus. This lends itself perfectly towards natural processing, provided the the humidity from the Kivu lakeshore can be carefully managed. This micro-lot showcases this profile and type of natural process so well.
Rugamba has a delicious, viscous treacle foundation, layered with strawberry, prune, and baker's chocolate. Zesty citrus notes add structure and brightness to the syrupy texture, while black tea florals add further complexity. A finish of orange marmalade and plum jam brings the very best out of the deep treacle character. Our roast leans towards filter, French press, and Aeropress brewing. For those with an espresso machine, we recommend pulling your shot longer than a 1:2 ratio to balance out the lemon zest and structure. The reward is a syrupy sweet coffee with bold notes of red fruit, orange marmalade, and light molasses.
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