Rwanda: Nyamasheke Mutovu

The Mutovu coffee station was established in 2012 in the Nyamasheke area of Western Rwanda. It is in an ideal area for growing coffee with rich soils, and with so many smallholder coffee farmers. It's also a central location for a coffee washing station. The wet mill sits at 1800 meters, with coffee being grown in the area up to 1950 meters. Mutovu Coffee is fairly small compared to many of the other coops and washing stations in the area with estimated output this year at 2 containers of coffee (roughly 85,000 lbs of milled coffee - twice the amount from when they started). Each farmer supplies their own cherries to the station, as well as collects cherries from their neighbors. Each year they are making improvements at the mill such as upgraded milling equipment, new drying beds and a brand new warehouse to better store their parchment coffee. They received CAFE Practices certification too, part of which means they are separating process batches by day of delivery, a first step in identifying different levels of quality.  

This is another beautiful Farm Gate coffee that is good for espresso.

Cupping Notes: Pancake and sorghum syrup, burnt caramel, raisin and wood spice notes

Brew Recommendations: Drip, French Press, pour over, espresso

Farm Gate Coffee: Farmers paid at least 50% above Fair Trade

Varietal: Bourbon

Region: Nyamasheke, Western Province

Altitude: 1950 meters

Process: Wet processed (washed) and patio sun-dried on raised beds

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

The Rwanda: Nyamasheke Mutovu, sourced by Keia & Martyn's Coffee, highlights the distinct profile of the Western Province. This lot features the Bourbon varietal, a plant historically significant for its balanced cup quality and complex sweetness. Grown at elevations between 1800 and 1950 masl, the cherries undergo a washed process, a method often utilized to emphasize the inherent clarity and acidity of the bean.

In the cup, this coffee presents a unique intersection of savory and sweet, characterized by notes of pancake, sorghum syrup, burnt caramel, raisin, and wood spice. While individual experiences vary, these descriptors often align with the deeper, caramelized segments of the flavor wheel. By focusing on the specific terroir of Nyamasheke, this selection offers a nuanced look at how traditional processing and high-altitude cultivation contribute to the final sensory experience, providing a grounded, syrup-forward profile that distinguishes it from other regional offerings.