The Kungahara Women's Group grows some of Rwanda's most sought-after coffee along the volcanic shores of Lake Kivu, and this carbonic maceration lot showcases exactly why. Processed at the Bwishaza Cooperative, this award-winning coffee earned 95 points from Coffee Review and ranked as the No. 12 best coffee of 2024—a testament to meticulous farming and innovative processing. Red Rooster Coffee roasts it light to preserve the fruit-forward complexity that makes carbonic maceration coffees so compelling.
Tasting Notes
Expect a brightly sweet cup with remarkable clarity and a soft, almost creamy mouthfeel that belies its light roast profile. The aroma evokes fruit punch—tropical and inviting. On the palate, you'll find layers of stone fruit (think apricot and nectarine), tart pomegranate, chewy raspberry fruit leather, and a finishing note of lime curd that adds citrus brightness without aggressive acidity. The carbonic maceration process amplifies these fruit notes while keeping the body round and approachable.
Brew Methods
This coffee shines in methods that highlight clarity and complexity. Pour over (V60, Kalita Wave) will showcase the delicate fruit notes and clean finish. As espresso, it delivers a vibrant, fruit-forward shot with natural sweetness—no sugar needed. French press brings out the softer mouthfeel and stone fruit character. Avoid over-extraction; this light roast benefits from water just off boil (around 200°F) and grind settings on the finer side of medium.
About the Roaster
Red Rooster Coffee, based in Floyd, Virginia, specializes in sourcing exceptional single-origin lots and roasting them to highlight origin character rather than roast development.
Our team at Clive can help you dial in grinder settings for this coffee and recommend brewing equipment that will let these nuanced flavors sing. Whether you're pulling shots or brewing pour over, we'll make sure you're set up for success.