Samusure, Rwanda

Flavour Profile: Orange, Lapsang Souchong, Blackberry Heritage: From the Region of Nyamasheke Grown in altitude of 1,800-2,000 masl Red Bourbon varietal Washed Process After returning from exile in the aftermath of the Rwandan genocide, Jean and his wife, Emerthe, found his family home in ruins and his siblings gone. Determined to rebuild, they transformed the family land into a coffee farm, creating new life from what had been lost. Today, Emerthe leads the farm in Nyamasheke, cultivating Red Bourbon—an Arabica variety renowned for its exceptional sweetness, vibrant acidity, and elegant complexity. All cherries are processed on-site, ensuring complete traceability while providing stable employment and long-term opportunities for the local community. Each cherry is hand-picked and floated to ensure only the ripest fruit is selected before being depulped and fermented in water for 36 hours. The coffee is then thoroughly washed to remove any remaining mucilage and carefully dried on raised beds for approximately 18 days, allowing for even drying and preserving its exceptional quality. This meticulous washed process enhances clarity and structure, showcasing both the character of the Red Bourbon variety and the unique terroir of Rwanda’s Lake Kivu. In the cup, expect bright notes of orange and nectarine, layered with the rich sweetness of blackberry, and a refined, tea-like finish reminiscent of Lapsang Souchong. Roast Level: light-medium We roast the Rwamatamu to a light-medium level that really showcases its balance, soft acidity and sweetness. Perfect for filter and and makes a stunning espresso but please allow the beans to rest for a minimum of one week if possible.