Process: Washed
Notes: Cola, Lemon, Molasses

Rutaganda Gaston and Mukantwaza Laeticia from Rwamatamu have supplied another stunner for our April coffee release.

Kirunga means “volcano” in Kinyarwanda, Rwanda’s national language — a fitting name for a coffee shaped by place, process, and precision.

Once the cherries arrive at Rwamatamu’s Mbare washing station in Muhanga, they’re carefully hand-sorted before being pulped and fermented in water for 12–48 hours. During fermentation, the sticky fruit mucilage is gently broken down, after which the coffee is fully washed and laid out on raised beds to dry for around 21–22 days, depending on conditions.

From there, the parchment is moved to Kigali for milling, where it’s dehusked, polished, and graded, ready for export.