This lot was grown and harvested by 26 farmers from Rwamatamu in the Muhanga District of South Province, Rwanda, under the guidance of lead farmer Philippe Niyirora.

During processing at Rwamatamu’s Mbare washing station the cherries were sorted by hand to remove initial defects before being pulped and washed through grading channels, eventually pouring into tanks for 12 hours of fermentation. 

After washing, the coffee parchment was spread out to dry in the sun on raised beds for around 24 days. During this time seasonal workers turned the beans for even drying while picking out defects by hand.

Rwamatamu is a family-owned coffee producer established in 2015 by the husband and wife team Rutaganda Gaston and Mukantwaza Laeticia.

Community is a huge focus for Rwamatamu, and as such the team has strong relationships with the farmers in Nymasheke and Mbare that they work with. Beyond that though, the team also runs community groups in both of these locations.

In Nyamasheke is the Women’s Cooperative, where Rwamatamu has 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 and fostering long-term financial stability for the women in the valley.

In Mbare, a similar project is run as a Youth Association with locals aged 18-35. This encourages the interest and skills of younger generations in coffee farming.