Kirunga - Rwanda

Product info

This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.

Farm info

Kirunga is produced by Rwamatamu Coffee which was founded in 2015 by Laetitia Mukantwaza and Gaston Rutaganda, building on more than 13 years of experience in Rwanda’s coffee sector. The company was established with a clear social mission: to address rural poverty through fair wages, stable employment, and meaningful support for women in coffee farming. Originally operating in Nyamasheke near Lake Kivu, Rwamatamu has since expanded, now managing two coffee washing stations in western Rwanda—the original Nyamasheke station and a newer facility in Mbare.

Rwamatamu’s operations are based in the Rwandan highlands at elevations ranging from 1,600 to 2,000 meters above sea level. The region’s temperate climate and volcanic soils create ideal conditions for cultivating high-quality Arabica coffee. Harvest typically runs from January to March, with cherries carefully washed using spring water, sun-dried, and hand-sorted to ensure consistency and quality.

In 2023, Rwamatamu opened a new washing station in Mbare, an area where coffee has traditionally played a secondary agricultural role. Through close collaboration with local farmers, the company is working to elevate coffee quality in the region, introducing improved cultivation practices to increase both yields and long-term profitability.

Rwamatamu Coffee is firmly focused on quality-driven production. Cherries are meticulously processed using spring water, sun-dried, and hand-selected to ensure only the finest lots are retained. The company has invested in a dedicated cupping laboratory to strengthen quality control and train staff in professional sensory evaluation. Ongoing experimentation with processing techniques, including yeast fermentation, reflects Rwamatamu’s commitment to innovation and continuous improvement.

This approach was internationally recognised in 2024, when Rwamatamu Coffee placed third in The Best of Rwanda competition out of 297 participants, achieving an exceptional cupping score of 90.71. The result underscores the producer’s dedication to excellence and aligns closely with our own pursuit of the most compelling and distinctive coffees available.

Process

The process begins at the Rwamatamu washing station, where freshly harvested cherries undergo rigorous sorting to remove defective or overripe fruit. Selected cherries are then placed on raised drying beds and air-dried for 25 to 35 days, until they reach a moisture content of approximately 11%. During periods of strong sunlight, the beds are covered with shade netting, while plastic sheeting is used at night or during rainfall to ensure slow, even, and controlled drying.

Cup Profile

This coffee is defined by a vibrant, fruit-forward profile, with a refreshing acidity reminiscent of berries and an exceptionally clean finish. On the palate, it is juicy, structured, and creamy, offering notable depth and balance. The finish is long and persistent, with subtle notes of sweet cocoa powder that round out the cup. A refined expression of the natural process, this coffee clearly showcases both its origin and the careful attention applied at every stage of production.