Rwanda Kungahara Carbonic Maceration

$29

Light Roast
Single Origin

The new crop of this award winning coffee has arrived! Last year this exceptional coffee scored 95 points from coffee review and was chosen the No. 12 best coffee of 2025! Grown by the Kungahara Women's Group along the shores of Lake Kivu, this lot was carefully processed at the Bwishaza Cooperative. The cup is brightly sweet with a soft mouthfeel and fruit punch aroma. Look for notes of stone fruit, pomegranate, raspberry fruit leather, and lime curd.

Tasting Notes

Stone Fruit
Pomegranate
Raspberry Fruit Leather
Lime Curd

Size:

Quantity:

Grind:

Whole Bean

Details

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Chemex

Form meets function in the classically beautiful Chemex brewer. Grind size is critical when brewing with this method since the brew bed can get large. Use a coarser grind to experience bright and floral fruit notes.

Sourcing & Processing

This special process coffee was grown by women producers in the Rutsiro District of the Western Province of Rwanda. Their small family farms are scattered in the Virunga Mountains along the shores of Lake Kivu. Known as the "land of a thousand hills", Rwanda boasts ancient volcanic mountains and a lush tropical climate.

Part of the larger Bwishaza cooperative, this group of over 200 women farmers is called "Kungahara" which means "be rich" in the local language, Kinyarwanda. Most of the members are young and energetic, like the group's president Angelique Tuyisenge, and open to new and innovative ideas. Bwishaza, in partnership with the non-profit Beautiful Coffee, provides funding for infrastructure and training in quality, new processes, and marketing.

A typical female Rwandan coffee farmer spends her morning working in the field and her afternoon at the market or at home, cooking and taking care of her family. Coffee is an extremely important industry for all of Rwandans, particularly women. The 1994 genocide left the population predominantly female and today, around 14% of coffee farmers in Rwanda are women.

Farmers carefully pick their ripe coffee cherries by hand and deliver them to the Bwishaza washing station. They are meticulously sorted and the selected cherries are placed in sealed containers. These containers create a low oxygen, high carbon dioxide environment. The coffee is allowed to ferment for a number of days before being being moved to raised beds to dry in the sun.