Cajamarca

Method: Washed.

This classic washed process is a hallmark of Rwanda’s high‑altitude coffee production, where clarity, brightness, and refined sweetness are the focus. Grown in the cool mountain regions of Rwanda and sourced through Omwani’s partnerships with Rwandan‑owned washing stations, this lot reflects the country’s long‑standing emphasis on washed and fermented coffees.

After careful hand‑selection, freshly harvested cherries undergo the traditional Rwandan washed method. The fruit is sorted for ripeness, floated to remove defects, then pulped within hours of picking. During fermentation, the remaining mucilage softens—typically over 12 to 36 hours—before the beans are washed thoroughly in clean water to achieve complete separation. The coffee is then spread to dry on raised beds, turned frequently to ensure even drying until it reaches the ideal 11% moisture content.

The result is a pristine, expressive cup where the natural sweetness of Kirunga’s high‑altitude terroir shines with precision. Expect a profile that is clean, bright, and sweetly layered, with the washed process enhancing its clarity and structure. Smooth, balanced, and quietly complex, this lot performs beautifully on both filter and espresso—approachable yet refined, and unmistakably Rwandan.

High in the lush highlands of western Rwanda, the slopes above Lake Kivu form one of the country’s most distinctive coffee landscapes. Rising between 1,700 and 2,000 metres, these volcanic hillsides benefit from cool mountain air, steady rainfall, and mineral‑rich soils—conditions that nurture exceptional clarity, sweetness, and vibrancy in the cup.

Rwanda has grown into one of Africa’s most respected specialty origins, known for its clean, expressive flavour profiles shaped by meticulous washed processing and high‑elevation terroir. Smallholder farmers here cultivate family‑run plots, and many deliver their cherries to community‑driven washing stations that prioritise quality, traceability, and equitable partnerships. In the Kirunga area, this includes a strong network of women‑led and women‑supported cooperatives, with many producers involved in this lot being women who contribute directly to the region’s growing reputation for excellence.

These hillside micro‑climates bring a natural brightness and refined sweetness to the coffee, with Bourbon‑lineage Arabica thriving in the fertile volcanic soil. The result is a profile celebrated for its uplifting acidity, delicate fruit tones, and balanced sweetness—qualities that have helped Rwanda earn global recognition among East Africa’s most expressive specialty coffee regions.

Supported by transparent trade relationships and strengthened by the leadership of women producers, Kirunga continues to define Rwanda’s future in high‑quality, community‑driven specialty coffee. The harmony of altitude, terroir, and cooperative stewardship yields coffees that are vibrant yet refined—shaped as much by the landscape as by the dedicated hands that cultivate them.