- Origin: Rwanda
- Region: Nyamasheke
- Tasting Notes: Lemon, sherbert, snickerdoodle
- Roast Level: Medium-light
- Producer: Various Smallholder Farms
- Process: Washed
Back for another season is the Rwanda Murundo. Find notes of lemon, sherbet & snickerdoodle in this delightful spring release.
The Nyamasheke district in Rwanda is blessed with a cool, humid climate, coming from both Lake Kivu and the Nyungwe Forest National Park, which helps to keep groundwater abundant throughout the uniquely hilly region. Kivu itself is part of the East African Rift whose consistent drift creates volcanic seepage from the lake’s bottom and enriches the surrounding soils.
Kivubelt was created in 2011 by Furaha Umwizey, after returning to Rwanda with a master’s degree in economics from Switzerland. The plantation now employs over 400 people during the picking season and has managed to plant more than 90,000 coffee trees on their growing properties, which also now include two washing stations, Murundo, and Jarama. The creation of these washing stations allows for other local farms to be able to process their coffee locally instead of having to travel long distances and provides further employment for over 600 people. Kivubelt was built with sustainability in mind, and as such, provides a vocational school of sorts for smallholder farmers in the region looking to improve their knowledge. Quality premiums collected by the organization provide secondary benefits for farmers in the form of community projects, purchasing of livestock, and assistance for local kids with school fees.
Coffees from this region are often jammier and heavier than in the rest of the country. Murundo’s coffees in particular are full of complex sugars, currant-like acids, blackberry and spice flavours, and round, soft textures.