Rwanda Rwamatamu Filter Roast
As you may know, at JGC we have a huge amount of love for Rwandan coffee. From the varietal to the acidity and vibrance in the cup. This is our second season working with Bernice and Luke, with the conduit being our friends at Omwani . Historically it has been almost impossible to buy coffee from Africa from small producers in a meaningful way, which is so often prohibitive, due to scale. This is due to how systems work and many micro producers’ coffees are lost amongst the crowds.
There is a little bit more here
Region: Western Nyamashake
Processing Station: Rwamatamu
Process: Fully washed
Varietal: Red Bourbon
Altitude: 1800 – 2000 m.a.s.l
Cup Potential 🥣
|Aromatics: Black Tea, Sweet Citrus, Chocolate| Body: Light-medium | Acidity: Orange and pineapple|
This is surprisingly chocolatey on opening, with an orange acidity. The acidity swiftly sweetens as it cools. Deep, sweet orange fruit (there are as many types of orange as there are pasta, I think 600 and counting…). and pineapple sugars. This is dreamily sweet.
On cooling the sugars fade as the citrus and cocoa build, into a super satisfying, lingering delicious drink.
Rwamatamu is a farm and a mill. Initially, both were launched in 2015 aiming for financial gain but also contributing to the fight against poverty in rural communities through harvesting coffee. The farm at Rwamatamu has 20 hectares of coffee production, and the other coffee that they mill and export are from local cooperatives and small producers too. 80% of their employees are women. Their goal is to build healthy relationships with the community based on common values and goals. This is done by committing to a regular purchase of beans and investing in the growth of employees.
How are you brewing this? Feel free to share with us @JGC Instagram