Whole Bean
Roast: Medium
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: smores, marzipan, cherry compote

Origin Details

Region: Nyamasheke, Rwanda
Elevation: 1700-1900m
Producer: Smallholder Farmers, Murundo Kivubelt People’s Farm
Process: Washed
Variety: Bourbon

ABOUT THIS COFFEE AND PRODUCER

Kivubelt was established in 2011 by Furaha Umwizey, after returning to Rwanda with a master’s degree in economics from Switzerland. Born and raised in Rwanda, Umwizey’s goal with Kivubelt is to create a model coffee plantation, as sustainable in agriculture as it is impactful in local employment and empowerment.

After establishing their own estates, Kivubelt acquired two washing stations in the immediate area, Murundo CWS and Jarama CWS. Combined, these 2 stations service more than 500 smallholders coffee farmers in the region. Kivubelt offers quality premiums and training programs for participating farming families. Smallholder coffee processed at the washing stations has come to be known as “People's Farm” coffee, to acknowledge the teamwork required of smallholders and processors who, when acting together, can have the same commanding presence as a large single estate.

WHY WE SELECTED THIS COFFEE

We’re excited to launch our first Rwandan medium roast.

Bourbon is one of our favorite varietals for this roast style, and we couldn’t pass up the chance to explore Rwandan terroir through that lens. The result feels very distinct from what we’ve released before.

There’s a soft, familiar sweetness here that brings to mind marshmallow and warm, chewy graham cracker, something close to a fresh s’more. It’s balanced by an almondy, marzipan-like note, with just a touch of acidity that reads like cherry compote.

It really shines with milk, and it’s a great introduction to what Rwanda can offer in this style.