Today's coffee, Day 4 of Advent, is a clean, complex single origin from Rwanda roasted by Rounton coffee roasters.
The Roaster:
Rounton Coffee Roasters are a Yorkshire-based roastery, whose mission is to bring more accessibility to the world of specialty coffee. As with most things Yorkshire, they're a pretty straightforward bunch at Rounton Coffee Roasters. As they say, "we don't need to be the coolest, or take ourselves too seriously, so long as we're roasting dead good coffee". Their dynamic little team is fiercely passionate about coffee, people, and making positive change in the world around them. Throughout their 10 year history, they have forged close relationships with producers, and now have direct links to some of the most exciting coffee producing regions in the world. They believe that doing justice to the coffees they roast isn't just about making them taste great – it's also about giving back in a meaningful way to the places they're from. Since 2021, Rounton Coffee have paid an additional premium for each kilo of coffee they source.
Coffee Name:
Rwanda Rwamatamu
Origin:
Rwanda
Altitude:
1800-2100 Masl
Process:
Washed
Tasting notes:
Peach, Apricot and Brown Sugar
Notes of ripe juicy peach and nectarine are at the forefront of this lot, with floral honey and warming brown sugar in the background. Incredibly well processed, clean and complex.
Roaster's note:
Our relationship with Bernice and Luke from Rwamatamu Coffee is our most direct yet - one that started when Bernice was working in our own coffee shop! At the time, Bernice was studying at Teesside University for a degree in project management, with a view to taking over the family farm once her parents retire. We've been lucky enough to follow her and her husband Luke's journey as they make their dream a reality. The coffee itself is incredible. With juicy notes of peach and apricot, brown sugar sweetness and a creamy body. Rwanda Rwamatamu is already amongst our favourite washed African coffees to date. There is a bright future ahead for Rwamatamu, and we're looking forward to showcasing it for years to come.
Brewing Tips:
Filter
20g coffee, 320ml water. Total brew time = 2:30-3:00.
Cafetière / French Press
1:18 ratio, steeped for 4 minutes and left to settle. No plunger needed!
