It’s been a while since we introduced a new coffee, and with the change in seasons, we felt it was time for a roast that perfectly captures the transition from summer to fall. That’s when we thought of Rwanda. The complex, tea-like body of our Rwandan roast embodies the bittersweet feeling of bidding farewell to summer while welcoming autumn. With tasting notes of dried strawberry, lychee, and a medley of citrus fruits, this roast is a final celebration of summer's flavors. 

Our Rwandan coffee hails from the picturesque city of Gatare, nestled by Lake Kivu in the Nyungwe National Park. These beans are sourced from over 1,650 smallholder farmers in the Nyamasheke District, cultivated at altitudes ranging from 1,700 to 2,100 meters. After harvesting, the coffee cherries are dried on raised African beds for 25-30 days. What sets this coffee apart is the community-driven approach to its processing. The Umuko Coffee Group employs young coffee farmers to run the washing station, while the sorting is meticulously done by experienced female farmers. By employing young farmers, the farm is able to ensure that as the older generations retire, they can take care of and tend to the farm.   

At Alma Coffee, we are committed to directly investing in groups and companies that work to create positive change. We’ve partnered with the Umuko Coffee Group once again because their mission aligns with ours: empowering farmers and creating opportunities for underserved communities.  

This roast boasts soft floral notes alongside its dried strawberry, lychee, and citrus medley flavors. Its delicate and subtle profile shines brightest as a light roast, allowing the extraordinary flavors to take center stage. 

To fully experience this exceptional coffee, visit us online or in-store to try our Rwandan Roast for yourself. 

HOW WE BREW:  

V60; due to the thinner filter allowing for the more delicate and brighter notes like lychee to come through. For a fun and refreshing experience, try the following flash brew recipe: 

-Start with 20g of medium ground coffee. 

-140g of ice in the carafe 

-Brew 200ml of 203-degree water  

The final brew will be at a 1:17 ratio. This coffee will be a bit thinner, but with a tea-like body and floral notes, this will allow the notes of lychee and dried strawberry to shine through.