Rwanda MBARE by Boo! is exactly the kind of coffee that takes you on a fruity journey from the very first sip. It’s playful, juicy, and slightly effervescent, reminiscent of grape lemonade blended with a mix of wild berries. The flavor is lively and distinctive, yet it retains a smoothness thanks to a layer of sweet tea that rounds out the entire coffee. The finish then transitions into a slightly floral note of hibiscus, which adds freshness and a gentle acidity to the cup. It’s a coffee that feels more like a refreshing fruit drink—light, lively, and very drinkable.
Behind this coffee is the producer Rwamatamu, a family project by Gaston Rutaganda and Laetitia Mukantwaza in the Mbare region of southern Rwanda. Their work, however, goes beyond just growing coffee. They have long focused on supporting local communities in the surrounding area. In the Nyamasheke region, they are building a women’s cooperative where they provide land, seedlings, and training so that women can have a stable income and a stake in the quality of production. In Mbare, there is a Youth Association that engages young people between the ages of 18 and 35 and gives them a reason to stay in the coffee industry for the future. Coffee is thus not just about the cup, but also about fostering long-term sustainability in the region.
Processing takes place at the Mbare Washing Station, where coffee cherries are carefully sorted after harvest and then dried on raised beds for approximately 26 to 33 days. This slow natural (dry) process allows the sweetness from the pulp to gradually transfer into the bean, creating a distinct fruity profile and natural sweetness in the cup. The coffee is then transported to Kigali, where it undergoes further processing before export. The result is a clean, fruity, and lively Rwandan coffee that reflects the producer’s work and the unique character of the region where the coffee trees grow.
- Producer: Gaston Rutaganda & Laeticia Mukantwaza (Rwamatamu)
- Processing station: Mbare Washing Station
- Altitude: 1,800 m a.s.l.
- Harvest: March–June 2025