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Musaza - Rwanda
€16.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Taste: Red currant, almonds, milk chocolate (Filter); Forest berries, dried apricot, nougat (Espresso)
- Process: Natural
- Variety: Red Bourbon
- Origin: Kirehe, Rwanda
- Importer: Plotcoffee
Harvest: 04.25-06.25
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This coffee from eastern Rwanda exhibits a combination of berry fruit and a sweet, soft texture, which is unusual for the country. In a filter brew, the aromas are reminiscent of red currant, almonds, and milk chocolate. As an espresso, forest berries, dried apricot, and nougat come to the fore. Together, they create a fresh-sweet cup profile with great balance and clarity.
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Musaza is located in eastern Rwanda in the Kirehe region at an altitude of around 1500 meters. Producer Jean Paul Horanimpundu and his team cultivate Red Bourbon coffee there. Unlike Rwanda's more well-known highland regions, the east is often underestimated – which is precisely why this Natural coffee surprises with its intense fruitiness and special sweetness. The coffee already impressed at the first cupping with its unusual balance and impressively demonstrates the potential of the region.
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Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
