rwanda kirunga natural
rwanda kirunga natural
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We no longer offer an espresso grind size; this is because we cannot guarantee it will be correct for every machine.
FAR FROM ORDINARY…
This coffee is an excellent daily driver, perfect for espresso.
farmer: egide vuguzigire
variety: red bourbom
alt: 1800 masl
process: natural
region: mbara, rwanda
cup profile: blueberry - strawberry - violet
Overview
Rwamatamu is a family-owned coffee producer that was established in 2015 by husband and wife team Rutaganda Gaston and Mukantwaza Laeticia.
Community is a huge focus for Rwamatamu, and as such the team have strong relationships with the farmers in Nymasheke and Mbare that they work with. Beyond that though, the team also run community groups in both of these locations.
In Nyamasheke is the Women’s Cooperative, where Rwamatamu have purchased land and provided seedlings and training for local women interested in coffee production. The women cultivate and sell coffee back to Rwamtamu, providing an alternative income source outside of seasonal employment, fostering long-term financial stability for the women in the valley.
In Mbare, a similar project is being run as a Youth Association with locals age 18 - 35. This is to encourage the interest and skills of younger generations in coffee farming.
BREW GUIDE BELOW.
**IMPORTANT SHIPPING INFO**
PLEASE SELECT FROM TRACKED 24 or TRACKED 48 SHIPPING.
Brew Guide Below
Temperature
Temperature
For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.
Ratios / dose / bloom
Ratios / dose / bloom
Pour over:
Larger doses, smaller water ratios.
Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.
Espresso:
For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.
Rest periods
Rest periods
Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle.
Freezing
Freezing
Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops.
our process
we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.
all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.
Coffee Info
Good to know
Roast Dates
We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂, and their flavours gently settle, which is why we recommend letting them rest before brewing. For all brew types, they are best left for 3-4 weeks post-roast for optimum flavour. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.
How our coffee gets to you
Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different for pre-orders or some limited runs, so be sure to either check the product page, or ask!
Unsure about something?
If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...
Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk