Kirunga Lot 3

Rwamatamu is a family-owned Rwandan coffee producer established in 2015 by husband-and-wife team Rutaganda Gaston and Mukantwaza Laeticia.

The team works closely with coffee farmers across Nyamasheke and Mbare, building long-term relationships and supporting the wider communities through local training and development projects.

In Nyamasheke, Rwamatamu runs a Women’s Cooperative, purchasing land and providing coffee seedlings and training to local women interested in coffee production. The women cultivate their own coffee and sell it back to Rwamatamu, creating an additional source of income beyond seasonal employment and helping to build greater long-term financial stability.

A similar project operates in Mbare through Rwamatamu’s Youth Association. Open to local people aged between 18 and 35, the programme helps develop practical farming skills and encourages a new generation to become involved in Rwanda’s coffee industry.

 

Kirunga Lot 3 is a vibrant, fruit-forward natural Rwandan speciality coffee from Nyamasheke, with tasting notes of blueberry, strawberry and tropical fruit. Expect plenty of ripe berry sweetness, balanced by a juicy tropical fruit finish.

This Red Bourbon coffee was grown at 1,800 metres above sea level by 29 farmers in Rwanda’s Western Province, working under the guidance of lead farmer Egide Vuguzigire.

After harvesting, the whole coffee cherries were delivered to Rwamatamu’s Mbare washing station and spread across drying beds. Here, they were carefully sorted by hand to remove defects while beginning to dry naturally in the sun.

After 24 hours, the cherries were gathered together and covered with a shade net for 48 hours of dry fermentation. They were then spread out across the drying beds once again, where they completed the natural drying process over approximately 33 days. This carefully controlled process helps build the intense berry sweetness and tropical fruit character found in the finished coffee while maintaining a clean and balanced cup.

Produced by Rwamatamu in the Nyamasheke region of Rwanda, Kirunga Lot 3 is a natural-processed Red Bourbon coffee. Natural-processed coffees often undergo a drying phase while the fruit remains intact, a technique that frequently imparts a heavier body and pronounced fruit-forward characteristics to the final cup. When exploring the specific profile of this lot, which features notes of blueberry, strawberry, and tropical fruit, it can be helpful to reference a flavor wheel to better identify these complex sensory experiences.

Sourced by Quarter Horse Coffee, this selection highlights the distinct terroir of Rwanda’s high-altitude growing regions. Understanding the nuances of how different processing methods influence the bean is essential for appreciating the vibrant, fruit-driven profile presented here. By focusing on the intersection of varietal characteristics and careful post-harvest handling, this coffee offers a clear expression of the work performed by the producers at Rwamatamu.