Rwamatamu Musozi Experimental Natural
Summary
A single-origin coffee from Rwanda, produced by Rutaganda Gaston and Mukantwaza Laetitia of Rwamatamu Coffee Company. The coffee is grown in the Nyamasheke region and is of the Red Bourbon variety. It undergoes an experimental natural processing method, a cross between natural and anaerobic processes where ripe cherries are piled in triangular mounds on drying beds and covered, creating deeper, wilder red fruity characteristics. The light roast delivers notes of boozy fruit cocktail, brown sugar, lychee, blueberry, raspberry, strawberry, and chocolate, with a medium-plus body and soft, subtle acidity.
Espresso
- Coffee in
- 18 g
- Coffee out
- 34 g
- Time
- 27 s
- Temperature
- 95°C
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Rutaganda Gaston and Mukantwaza Laetitia
- Variety
- Red Bourbon
- Notes
- Lychee, Raspberry, Chocolate, Brown Sugar, Blueberry, Boozy, Strawberry
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The roaster
James Gourmet Coffee is a family-run specialty coffee roaster tucked away in Ross-on-Wye, Herefordshire, roasting since 1999. They work with single origins fro…
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