Rwamatamu Coffee Station
- Grape
- Cocoa
- Floral
- Baked / Pastry
Childhood snacks at a wine bar: ripe Concord grapes, a bite of chocolatey graham cracker, and just a swirl of a floral red.
Single coffee
Laetitia & Gaston Rutaganda / Rwamatamu Coffee Station
Available nowFrom a family mill in Rwanda where progress happens petit à petit: slow fermentation in sealed tanks, patience turned tangible.
Roasted to order and shipped within 2 business days. Want a new pair every month? Join the Club.
Details
- Producer
- Rwamatamu Coffee Station
- Origin
- Kigali, Western Province, Rwanda
- Variety
- Red Bourbon
- Process
- Anaerobic Natural
- Elevation
- 1600 - 2000 MASL
- Harvest
- April-July 2025
- Size
- 10 oz, whole bean
Childhood snacks at a wine bar: ripe Concord grapes, a bite of chocolatey graham cracker, and just a swirl of a floral red.
Tasting notes
- Grape
- Cocoa
- Floral
- Baked / Pastry
Both coffees shine as pour-over and hold up well in a drip machine or French press.
Good for
- Pour-over
- Drip machine
- French press
One 10 oz box of whole bean coffee, roasted in small batches and shipped within 2 business days.
At a glance
- Kigali, Western Province, Rwanda
- Anaerobic Natural process
- Red Bourbon
- 1600 - 2000 MASL
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Benefits
Chosen by a Q Grader
Every coffee is cupped and selected by a licensed Q Grader, and each one scores 86 points or higher.
Roasted to order
We roast in small batches and ship within days, so the coffee arrives at its best.
A new story each month
Each Volume pairs two farms around one idea, with a playlist and prompts to go with it. It's a small ritual that changes every month.
Step 1
Grind just before you brew, medium-fine for pour-over.
Step 2
Use about 1 gram of coffee to 16 grams of water. 22 g to 350 g is a good cup.
Step 3
Water just off the boil. Pour slowly and evenly, about three minutes total.
Step 4
Let it cool a little. The fruit notes open up as it does.
How to Brew
The Farm
What began as the dream of Laetitia and Gaston Rutaganda (known locally as Mama and Papa B) has grown into one of Rwanda’s most respected family-run mills. From the start, their goal was simple: create opportunity for their neighbors while raising a family through careful, honest work. Their daughter Bernice now helps lead the business, carrying forward the values her parents built it on — community, integrity, and sustainability — one season at a time.
At Rwamatamu, progress happens petit à petit, or little by little. That same patience shapes their coffee. This Red Bourbon (pronounced boor-BON) uses an anaerobic natural process, fermenting in sealed tanks where slow pressure and intuition guide each step. The result is layered and expressive: Concord grape and lavender with a comforting finish of chocolate and graham cracker.
Rwamatamu’s coffees capture the balance between feel and intention, tradition and quiet innovation. They remind us that progress in coffee often looks like what the Bizimanas practice every day: steady work shaped by care and trust in nature’s rhythm.
The story doesn't end here. Explore more in our Learning Hub:
At the farm:
- Rwamatamu Coffee Station
- Kigali, Western Province, Rwanda
- 1600 - 2000 MASL
- Red Bourbon, Anaerobic Natural
Kigali, Western Province, Rwanda
- Anaerobic Natural
- Red Bourbon
Grown at 1600 - 2000 MASL, harvested April-July 2025.
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Two rare coffees, every month
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Two rare coffees, every month
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Two 10 oz boxes of single-origin coffee, whole bean, plus a themed playlist and printed prompts.
Each Volume is roasted in small batches and ships within 2 business days of your order.
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Shipping is free on all subscriptions. One-time orders show shipping at checkout.
Every Volume ships whole bean, so it stays fresh until you brew it.
