Rugamba has a delicious, viscous treacle foundation, layered with strawberry, prune, and baker's chocolate. Zesty citrus notes add structure and brightness to the syrupy texture, while black tea florals add further complexity. A finish of orange marmalade and plum jam brings the very best out of the deep treacle character.

Our roast leans towards filter, French press, and Aeropress brewing. For those with an espresso machine, we recommend pulling your shot longer than a 1:2 ratio to balance out the lemon zest and structure. The reward is a syrupy sweet coffee with bold notes of red fruit, orange marmalade, and light molasses.

The lush, green rolling mountains and deep valleys of Rwanda’s highlands are home to hundreds of coffee washing stations, the centralised points for smallholders to process their coffee. Almost all of this coffee is the high quality and accessible Bourbon cultivar, or its local variants like Jackson and Mayaguez. This means when the flavour profile changes in Rwanda beyond the beloved supreme balance, and a delicious sugar browning notes, the coffees it does so as a result of local terroir.

Washing stations in Rwanda sit at the very heart of the local community and this is very much the case with Rugamba. Around 1500 local farmers living in the surrounding area contribute their small holding coffee harvest to the station. The washed coffee, super clean, caramel and citrus forward represents so well the type of coffee that made Rwanda so well known.