Rwanda fromDark Arts Coffee is an elegant yet distinctive single origin from one of Africa's most famous coffee regions and part of the portfolio of a roaster that loves purity of flavor and terroir. The London-based roaster has set the roast so that the coffee offers a fresh yet elegant taste experience. The flavor is dominated by a fresh apple juice note , which adds brightness and energy to the cup, with sweeter flavors reminiscent of wine gums floating above it and gradually transitioning into notesof black tea. The acidity is lively but natural, the texture clean and the body medium-full — qualities you will appreciate both when preparing it on a filter and in a smoother espresso.
The coffee itself originates in Rwanda, specifically in the Nyamasheke region, where Muraho Trading Company works with local farmers and small producers to grow select Red Bourbon Arabica . Rwanda is known for its hilly slopes, rich soils, and cooler nights, which, together with the altitude, promote slow cherry growth and the development of complex aromas. Founded by two brothers with the aim of showcasing the potential of Rwandan specialties and supporting production communities, Muraho now manages several washing stations where coffee is processed with a focus on quality, transparency, and fair relationships with farmers. Their approach enhances both the quality of the green beans and the positive impact on the surrounding community and local economy.
This coffee is processed using the washed method, which is the standard in Rwanda for clean and elegant cups. After being hand-picked, the cherries are carefully sorted, pulped, and then fermented in controlled tanks to remove the pulp and mucilage without unwanted fermentation odors. The beans are then gently washed and dried on raised beds, where they are regularly turned to ensure even drying and preserve flavor clarity. This process gives the resulting coffee profile a purity of expression, balanced acidity, and distinctive fruity and floral tones that come together beautifully in the cup—whether you're making filter coffee or espresso.
- Altitude:1,600–1,800 mabovesea level.