Every so often, we love a bold statement here at James Gourmet. This lot was a huge honour to be part of collating. Not only getting close to some of Mbare family, but the absolute privilidge of tasting what turned out to be selecting T H E-B E S T-W A S H E D -C O F F E E -I N- R W A N D A – IN 2025/6. Two small lots were taken for competition, and we have the remaining 21 bags of what we named: The Ultimate Filter.
If you would like to know a little more about the very basics of Rwandan Coffee, I wrote a brief outline on our blog. There are some great links to the UN (who have a great educational website) and the NAEB. It was interesting for me anyway!
Coffee Washing Station: Mbare
Region: Western Province Rwanda, near the Kiyube District
Owners: Rutaganda Gaston and Mukantwaza Laetitia
Varietal: Red Bourbon
This lot is a blend of the best washed coffees that were delivered to and processed at Mbare Washing Station in the 2025/26 season.
This journey was made possible by our friends at Omwani.
Rwamatamu Coffee Company is the name of a Rwandan family coffee business that was set up in 2015.
The business was set up to employ and empower people in the local area, which Gaston, Laetitia, Marie Bernice and Pappie are all part of.
Today, Dad and Mum (Gaston and Laetitia) work alongside their son, “Pappie”, with Marie living in the U.S. There is so much mutual respect between the whole team, at Mbare (CWS), for these lovely human beings and their open-hearted mission.
This family is driven to provide opportunities for young people to work and grow in Rwanda.
For a little background on Rwandan Coffee, Try here
In a cupping bowl:
Aromatics: Jammy sugary currants
Body: Light- Medium
Acidity: Soft, balanced, sweet berries and citrus.
This is incredibly sweet. Soft berries and citrus, that are so hard not to “just drink” when evaluating this coffee! Blackcurrant, sugars like lychee and a soft lingering grapefruity finish. This is one of those rare moments when I don’t know if this coffee could be sweeter. The fruits almost melt into the sugars, like a syrup on cooling. If you are drinking this right down to cold, there is a sweet citrus finish.
So far, I have found that this lot is exceptional in a cupping bowl and am working on making it taste as good through any kind of filter.
60g a litre still works well as a starting point with this coffee.
