Kibaya comes from smallholder farmers near Kigali, Rwanda, and is processed at the Rwamatamu washing station. Grown at 1,600–2,000 MASL and composed entirely of Red Bourbon, this lot reflects the clarity, structure, and layered sweetness that define high-elevation Rwandan coffees.
Rwamatamu is a family-run station built on steady improvement — working “petit a petit,” little by little — with a focus on quality, long-term relationships, and careful processing. That intentional approach shows clearly in the cup.
Kibaya opens with jammy blackberry and plum, followed by golden raisin sweetness and soft vanilla. Hints of allspice add warmth and structure, while the finish remains clean and composed.
Kibaya comes from smallholder farmers near Kigali, Rwanda, and is processed at the Rwamatamu washing station. Grown at 1,600–2,000 MASL and composed entirely of Red Bourbon, this lot reflects the clarity, structure, and layered sweetness that define high-elevation Rwandan coffees.
Rwamatamu is a family-run station built on steady improvement — working “petit a petit,” little by little — with a focus on quality, long-term relationships, and careful processing. That intentional approach shows clearly in the cup.
Kibaya opens with jammy blackberry and plum, followed by golden raisin sweetness and soft vanilla. Hints of allspice add warmth and structure, while the finish remains clean and composed.
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