TUZAMYRANE

Tuzamyrane – Rwanda Women's Co-operative Natural

Flavour Characteristics

Best As: Filter Coffee / Black Espresso Drinks
Flavour Description: Stewed Rhubarb, Strawberry, Cherries, Bubblegum, Caramel

Origin & Producer Details

Producer: Laetitia Mukantwaza +
Washing Station: Mbare, Rwamatamu
Origin: Rwanda
Region: Lake Kivu, Nyamasheke
Variety: Red Bourbon
Process: Natural

Importer: Omwani

Recommended Rest

For the best tasting brew of this specialty coffee from Rwanda, we'd suggest enjoying this coffee when it is 22–48 days off roast — we wrote a blog on this here.

 

About This Coffee

Founded by Laetitia Mukantwaza, the Women’s Cooperative at Rwamatamu Coffee aims to provide a reliable income for the seasonal female workforce in the Nyamasheke region. Rwamatamu Coffee has dedicated a plot of land and provided coffee saplings specifically for the women of the cooperative. Through this initiative, the cooperative members receive hands-on training in planting, cultivation, and fertilization, empowering them to manage the coffee plot independently. The women cultivate the crop and, at harvest time, sell their coffee cherries back to Rwamatamu Coffee, creating a dependable source of income beyond seasonal employment.

Over time, the cooperative will use their income to purchase the land from Rwamatamu, which will eventually give the women full ownership of the plot. This arrangement provides an alternative income source outside of seasonal employment, fostering long-term financial stability for the women in the valley.

Our Relationship with Rwamatamu

Rwamatamu’s coffees are really special ones for us to release.
Firstly, they always seem to up their game year on year, with brighter, fruitier and more floral coffees than the previous years, with improved irrigation, sorting, screen separating and other farm practices.

But secondly, because they’re astoundingly great people.
Bernice — Laetitia’s daughter — and Luke used to live very close to us in York, which is how we first met. Over the course of several months, we developed a great friendship which would lead to us hanging out on a regular basis; going to the local climbing gym, meeting for coffees, house parties, surprise visits to the roastery etc. In spite of their busy schedule, they always made time for us.

It was a bittersweet moment when Bernice and Luke moved back to Rwanda to take over the farm-level operations from Bernice’s parents (Laetitia and Gaston). But on the bright side, it has given us a very good excuse to travel out to Rwanda!

We’re in regular cahoots with Bernice and the Rwamatamu team, and always get very excited when it’s time to taste - and that time is now, Rwandan Effervescence awaits!

Youth Group

In response to community interest, Rwamatamu established the Rwamatamu Youth Group, a program aimed at providing young adults aged 18 - 35 with opportunities in coffee farming. In 2024 Rwamatamu purchased three hectares of land for the group and began supporting its members with training, seedlings, and equipment.

The Youth Group offers young members a chance to learn about coffee farming, with plans to eventually purchase the land and build self-sufficiency. This group currently involves 24 members and represents a growing interest in sustainable and community-driven coffee production.

Coffee Quality and Processing

This particular lot is a naturally processed coffee; however, Rwamatamu also produces exceptional washed coffees, including several award-winning competition lots.

Rwamatamu Coffee is dedicated to producing high-quality coffee, with careful handpicking to ensure only the best cherries are processed. Across their range, both natural and washed coffees are produced with meticulous attention to detail. The company’s commitment to quality extends to their processing methods, which have been refined through training and collaboration with industry experts.

In 2023, Rwamatamu invested in a cupping lab to enhance their quality control and improve their ability to assess the flavors of their coffee. This facility has allowed them to train their staff in cupping techniques and better understand the importance of processing methods in achieving high-quality coffee. Rwamatamu's focus on experimentation with new processing techniques, such as yeast fermentation, further underscores their dedication to excellence.

Collaboration and Innovation

Rwamatamu places a strong emphasis on collaboration and continuous improvement. In 2023, the company benefited from visits by several coffee professionals, who helped set up a new cupping lab, trained the team in cupping techniques, and explored new processing methods. These efforts have contributed to a significant improvement in both the quality and consistency of Rwamatamu's coffee.

Additionally, Rwamatamu has engaged in knowledge-sharing initiatives with other coffee producers, including collaborations with industry experts on experimental processing techniques, such as yeast fermentation, which aims to enhance the coffee’s natural flavor profile.

International Recognition and Achievements

In 2024, Rwamatamu Coffee gained international recognition at The Best of Rwanda coffee competition, where their washed lot secured third place out of 297 entries, with a cupping score of 90.71.

The following year in 2025, Rwamatamu one-upped themselves by coming second out of 300 with a score of 90.81 for their washed Mbare lot. Notably, this coffee was the only washed lot in the top 14 coffees, sitting 2.98 points above other lots in the washed category.

How to Brew This Coffee

Dial in with accuracy

Because this coffee is expressive and fruit-forward, accurate dose and yield help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide, The Best Coffee Scales, and our bench favourite, the Felicita Parallel.

Brewing tips

• Rest window: Follow the recommended 22–48 days off roast for best clarity and balance.
• Filter brewing: Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance florals and citrus intensity.
• Espresso: We have enjoyed this coffee best at between 1:2 - 1:2.2, brewed in about 30 seconds, where we achieve lots of Jam-like characteristics.
• Best recipe: Orea v4, 15.5g coffee, 250g water, 2:30 brew time.

Frequently Asked Questions

What does this Rwandan coffee taste like?

This coffee offers super high sweetness. To us, we taste a lot of Cherry Jam, and Stewed Rhubarb. As espresso, we get more jammy cherry sweetness; as filter, we find that the coffee yields brighter rhubarb and strawberry flavours.

Is this coffee better for espresso or filter?

It performs beautifully in both, but personally, I really like this as a fruity flat white.

What does “natural process” mean?

Natural Processing involves drying the coffee cherries whole. This is usually done on a raised bed. While they are drying in the sun, the coffee is raked and turned every few hours to ensure that the drying is even. After this, the coffee is hulled and prepared for shipping. 

When coffees undergo natural processing, you can usually expect more body and booziness from the cup when compared to washed processes. It's a particularly popular method of processing coffees in areas where water resources can be scarce in dry season - like Yemen, Ethiopia, Rwanda and many other places. 

Where is Rwamatamu Coffee located?

Rwamatamu Coffee is based in Rwanda’s Western Province, near Lake Kivu in Nyamasheke District, with processing carried out at the Mbare washing station.

What is Red Bourbon coffee?

Red Bourbon is a traditional Arabica variety known for sweetness, balance, and complexity, commonly grown in East Africa.

How long should I rest this coffee after roasting?

We recommend resting this coffee for 22–48 days after roasting to allow flavours to fully develop and stabilise.

Is this coffee ethically sourced?

Rwamatamu focuses on community impact, fair employment, and quality-driven production, and is working towards organic and fair-trade certifications.

Explore related Rwandan & natural coffees

• Agua Fria - A gorgeous naturally processed Brazilian coffee, cultivated by Paulo Agualetti in Divinolandia, with flavours of Macadamia and Hobnobs.
  
• Kibaya — Rwanda washed Red Bourbon. Same producer, different process. A very high-clarity washed lot with citrusy and black tea characteristics.
• Browse our single-origin coffees

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