Rwanda Rwamatamu Red Bourbon Peaberry – Washed

Blackcurrant, apple, and molasses come together in a juicy, sweet, and clean cup, combining fresh fruit with deeper sweetness.

As it cools, additional nuances of green apple, berries, malt, and even a subtle cola-like note begin to emerge, revealing more layers than its initially approachable character might suggest.

There is also a physical distinction to this lot: it consists of peaberries, naturally rounded coffee beans that develop when a coffee cherry produces a single seed rather than the usual pair.

Flavor Profile

• Main notes: apple, blackcurrant, and molasses
• Additional nuances: berries, green apple, malt, and cola
• Acidity: medium, juicy, and fruit-driven
• Body: medium, smooth, and rounded
• Sweetness: high, with deep molasses character
• Aftertaste: clean, sweet, and persistent
• Overall profile: juicy, sweet, fruit-driven, and balanced

Blackcurrant provides depth and clearly defined dark fruit. Apple introduces freshness and vibrancy, while molasses creates a deeper and more enveloping sweetness.

As the cup cools, the acidity becomes more reminiscent of green apple and secondary notes of berries, malt, and cola become increasingly apparent.

What is a Peaberry?

A typical coffee cherry develops two seeds facing one another.

In a small percentage of cherries, only one seed develops. With the entire space inside the fruit available to it, the seed grows into a smaller and more rounded shape known as a peaberry.

Peaberry is not a separate coffee variety. It is a naturally occurring bean formation that can be separated during grading and roasted as a distinct lot.

Origin and Processing

This coffee comes from Mbare, Muhanga, in Rwanda's Southern Province, and is processed at the Rwamatamu washing station.

Rwamatamu is a family-run coffee project led by Mukantwaza Laetitia and Rutaganda Gaston. Alongside its own production, it works with smallholder farmers and cooperatives across coffee-growing communities in Rwanda.

The variety is Red Bourbon, one of the varieties most closely associated with quality coffee from Rwanda and valued for its ability to deliver sweetness, defined fruit, and lively acidity.

The coffee grows between 1,600 and 2,000 m.a.s.l.

On arrival at the washing station, the cherries are first hand sorted before depulping.

The coffee then undergoes 12–48 hours of fermentation in water, allowing the remaining mucilage to break down. Once fermentation is complete, the coffee is thoroughly washed.

Drying takes approximately 21–22 days on raised tables, depending on weather conditions.

This processing method supports a clean and clearly defined cup, allowing the apple, blackcurrant, and molasses characteristics to remain distinct.

Why You’ll Love It

• Selected peaberry: naturally rounded beans separated as a dedicated lot
• Rwandan Red Bourbon: a variety closely associated with this origin
• Balanced fruit and sweetness: blackcurrant and apple over a molasses foundation
• Washed processing: clean and precise cup character
• Versatile profile: fruit-driven enough for filter and sweet enough for espresso

Ideal for

• V60: highlights green apple, blackcurrant, and clarity
• Origami: enhances juiciness and fruit layering
• Batch brew: produces a clean, sweet, and approachable cup
• AeroPress: adds body and emphasises molasses sweetness
• Espresso: concentrates blackcurrant and sweetness
• French press: develops a rounder, more malty expression
• Cold brew: creates a sweet, fruit-driven, and refreshing drink

Technical Details

• Origin: Rwanda
• Region: Mbare, Muhanga, Southern Province
• Processing station: Rwamatamu
• Species: Arabica
• Variety: Red Bourbon
• Bean type: Peaberry
• Processing: Washed
• Fermentation: 12–48 hours in water
• Drying: 21–22 days on raised tables
• Altitude: 1,600–2,000 m.a.s.l.
• Score: 86
• Tasting notes: apple, blackcurrant, and molasses
• Additional nuances: berries, green apple, malt, and cola
• Profile: sweet, juicy, clean, and balanced

Summary

A Rwandan Red Bourbon Peaberry with blackcurrant, apple, and molasses, complemented by berry, malt, and cola-like nuances. Washed processing and slow drying on raised tables create a clean, juicy, and sweet cup with excellent brewing versatility.