Rwamatamu Rwanda
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A single estate coffee, Rwamatamu (cupping score 88) is a standout natural – juicy and structured, with berry-like sharpness, a creamy mouthfeel, and good depth.
The cup
This single estate coffee from Rwamatamu in Rwanda is a standout natural – juicy and structured, with berry-like sharpness, a creamy mouthfeel, and good depth. Notes of sweet cocoa powder linger on a clean, rich finish.
Red Bourbon is a high-quality Arabica variety, named for the deep red colour of the ripe cherries. It produces a a sweet, clean, well-balanced brew with a pleasant acidity and smooth texture. It is prized for it’s quality, despite having lower yields.
The Producer
Rwamatamu Coffee is dedicated to producing high-quality coffee. Their beans are fully washed using spring water and sun-dried, with careful handpicking to ensure only the best cherries are processed. The company’s commitment to quality extends to their processing methods, which have been refined through training and collaboration with industry experts.
Innovation
In 2023, Rwamatamu invested in a cupping lab to enhance their quality control and improve their ability to assess the flavours of their coffee. This facility has allowed them to train their staff in cupping techniques and better understand the importance of processing methods in achieving high-quality coffee. Rwamatamu’s focus on experimentation with new processing techniques, such as yeast fermentation, further underscores their dedication to excellence.
Exceptional cupping scores
For the past two years, Rwamatamu Coffee has gained international recognition at The Best of Rwanda coffee competition, with some lots scoring over 90.7 in 2024 and 90.8 in 2025 (nearly 3 points clear of other coffees in the same category).
Impact
As a family run business, Rwamatamu strives to bring a positive social and economic impact to the Western Province, something which is achieved by committing to the regular purchase of beans from local cooperatives and small holders. They also take care to invest in the growth of employees, 80% of whom are women. They have a Women’s Cooperative which now produce their very own lots. Following the success of this programme, they have also set up a Youth Association scheme. They are dedicated to providing seedlings, support, equipment and training.
The country
Rwamatamu Coffee’s primary operations are located on the hillside above Lake Kivu. The cherries are grown at high elevations in Rwanda’s tropical highland climate, where the combination of volcanic soil, altitudes of 1,600–2,000 meters, and moderate temperatures provide ideal conditions for growing arabica coffee. The company’s harvest season typically runs from January to March, with the coffee beans fully washed using natural spring water, sun-dried, and handpicked to maintain quality standards.
The process
The cherries for this lot were delivered to Rwamatamu’s washing station, sorted to remove any defects or underripe fruit, then slowly dried on raised beds for 25-35 days. During this traditional natural processing, shade nets protect the coffee throughout, ensuring a stable drying process until it reaches the target 11% moisture.
Sourcing: Producer images provided by Rwamatamu Coffee and Omwani
| Source | |
|---|---|
| Country | |
| Region | Kibuye, Western Nyamasheke |
| Wash station | Rwamatamu washing station |
| Roast | Medium-light roast |
| Cupping score | 88 |
| Altitude | 2000m |
| Flavour | clean, creamy, fruity, juicy |
| Process | Natural |
| Variety | Red Bourbon |
| Species | Arabica |
| Harvest | 2024 |
| Lot | Kirunga Lot 14 |
1 review for Rwamatamu Rwanda
A cupping score is a 100-point metric, established by the Specialtiy Coffee Association (SCA), used by certified Q Graders to evaluate the quality of coffee beans. It measures attributes like aroma, flavour, acidity, body, and balance. The grading is as follows:
Cupping Score | Grade |
|---|---|
90-100 | Speciality – Competition |
85>90 | Speciality – Excellent |
80>85 | Speciality – Very good |
>80 | Commercial/Commodity |
75% of Cupper’s Journey’s coffees are 85+ and any new coffees we stock will all be at least 85.
Read more about it in the Beyond the Bean article:
Once opened and exposed to air, roasted coffee starts to oxidise. The greater the surface area, the quicker this process. This is why we recommend, where possible, that you buy your beans whole and grind to order.
Our coffee comes with the roasted date on pack. We like our coffee to ‘settle’ after roasting for around 2 weeks to ‘de-gas’. The lighter the roast level, the longer the settling period needed. Freshly roasted light coffee is packed with CO₂. Resting allows this gas to escape, reducing acidity and allowing complex flavours (fruitiness, acidity, sweetness) to develop.
We recommend that you consume our beans within 4 months of the roast date following the settling period. That said, coffee beans will easily keep for 12 months if stored correctly.
Coffee should not be stored in the Fridge or Freezer but in an airtight container in a cool dark place. This is because of the increased humidity in the fridge and the condensation that occurs with sharp temperature changes. Coffee absorbs both water and odours so storing it in a fridge will severely impact the flavour and freshness.
To keep your beans (or ground coffee) fresher for longer, store them in an opaque airtight container (remove as much air as possible if you can). Our 250g bags are resealable and have a one-way valve so you can keep your coffee fresh – just expel as much air as possible and zip back up! Then store in a cool dark place like a pantry.
Wherever possible we recommend that you purchase whole bean coffee. Investing in a grinder so that you can grind fresh will have one of the greatest positive effects on the quality of your brew. If that is not an option, then buy smaller bags more frequently in order to maximise freshness.
Our 250g bags have a one-way value that allows CO₂ to escape while keeping the oxygen out and will keep your coffee fresh until opened. This means that you can subscribe to 3x250g bags to get FREE delivery while knowing that the 3rd bag will be as good as the first!
Coffee roast level affects taste: light roasts are bright and floral, medium roasts balanced and sweet, while dark roasts are bold and smoky. We like to allow our speciality African coffees to sing, and to bring out the best of their bright, floral flavours requires a lighter touch. The goal is not to change the bean but to preserve its character. Lighter roasts have bright, crisp, and often complex flavour profiles. These are ideal for pour over brew methods.
Medium roast levels allow the bean’s innate character to mix with the rich, comforting flavours developed during roasting. The sharp acidity you find in lighter profiles mellows out into a smooth, rounded sweetness. The delicate fruit and floral notes evolve into something deeper and more familiar— think toasted nuts, creamy milk chocolate, and rich caramel.
When refining our roast recipe for each individual lot, we cup multiple times until we are happy that we have coaxed the best performance out of the bean. We are strong champions of the pour over method and think that all of our coffees are at their very best when brewed this way.
African Coffee has very complex flavour notes that are affected by the variety of bean, the terroir and the processing techniques. We go into depth about this in the articles below:
Stale coffee typically smells weak, musty, or dull rather than fragrant. When brewed, it tastes flat, cardboard-like, or sour, often lacking acidity. Physically, old beans may appear faded, dry, or have an oil-streaked, rancid surface, while ground coffee feels grainy instead of slightly oily or sticky.
If you use a pour over or French press, you might notice that the ‘bloom’ has gone. The ‘bloom’ is the release of CO₂ gases which occurs when the coffee is fresh. Stale coffee won’t produce this reaction so if you notice a change, it is time for a restock!
Make sure you store your coffees correctly to maintain their freshness for longer.
If you are unsure as to whether you will like the coffee please study the tasting notes as they will give you a clear idea of what to expect. Why not get a Tasting Adventure Pack which allows you to explore samples of three different coffees before you purchase a larger quantity?
Refunds will not be issued for personal taste issues. Please see our refunds and exchanges policy for more details.
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Sarah Jane –
I bought Rwanda bean and used it in a V60 pour over as suggested. The result was clean, fruity, sweet and perfectly balanced. I am so looking forward to my next cup. This is by far the best coffee I have tasted. (Trustpilot)
Cupper’s Journey –
Hi Sarah Jane. So glad you enjoyed the Rwanda, our African coffees really do excel when you use the pour over method. Thanks so much for your support. Colin.