Mbare Natural - Rwanda

Boozy // Dried Fruit // Funky

When Rwamatamu coffee decided to pack up and move from their long-time home in Nyamasheke to Mbare, it wasn't just for the view. The new station boasts improved facilities, a shorter commute to the dry mill in Kigali, and—here's the kicker—three times the capacity. This is coffee with ambition.

This natural Red Bourbon is the shining example of what happens when you combine better infrastructure with a little innovation. Rwamatamu's new "pyramid" technique sees freshly picked cherries piled into little pyramids for 48 hours before being spread out to dry. The close grouping creates extra heat, which kicks fermentation into high gear and invites all the right flavour-building microorganisms to the party.

The results? A complex, multi-layered fruity coffee that's a giant leap forward from Rwandan naturals of just a few years ago. Think big fruit, boozy notes, and funky flavours that'll make your taste buds sit up and pay attention.

Best enjoyed: As a pour-over or filter coffee to let those wild, fruity notes really shine.