Option A: Rwanda Musozi Natural by Obadiah Coffee, UK (omni)
Revisiting Rwamatamu near Lake Kivu, this natural lot celebrates the craftsmanship of the farm: creamy richness & dried fruits.
Produced by Rwamatamu Coffee
Region – Kibuye
Grown at 1600 – 2000 masl
Varietal – Bourbon
Harvest – June 2025
Process – Natural
Founded in 2015 by Rutaganda Gaston and Mukantwaza Laetitia, Rwamatamu Coffee is a family-owned farm and washing station in Kiyube, within the western province of Rwanda. The farm sits in the surrounding hills of the picturesque Lake Kivu.
In 2023, Rwamatamu invested in a dedicated cupping lab to elevate their quality control and refine their approach to flavour assessment. This space has become essential for training their team in techniques, deepening their understanding of how processing methods directly influence the final cup.
For this season’s harvest, we’ve selected a natural Bourbon that reveals dried fruit, blueberry sweetness, and a smooth, creamy richness.
Option B: Burundi Shikankoni Washed by Obadiah Coffee, UK (omni)
Milled at the first specialty dry mill in Burundi, offering quality and precision in small, traceable lots: stone fruit & refreshing acidity.
Produced by Ikawa Nziza
Region – Kayanza
Grown at 1700 masl
Varietal – Bourbon
Harvest – March 2025
Process – Washed
This lot comes from smallholder producers on Shikakoni Hill in Kayanza, working with Cafex to support sustainable coffee production in the region. The coffee grows at around 1700 metres and is made up of Bourbon varieties. It is fully washed, giving it a clean and bright character with soft notes of stone fruit and citrus.
Cafex was founded to build a fair and consistent system for local growers, offering regular payment and stable work that benefits families in the surrounding community.
Ripe cherries are selected from daily pickings and processed with careful attention at the washing station, where the team works through the evening to handle each delivery at its freshest.
Once dried, the coffee is milled by Ikawa Nziza, the first purpose-built specialty dry mill in Burundi. Its high-altitude location helps preserve quality and supports the production of small, traceable lots. The result is a balanced cup that reflects the dedication of the growers and the care taken throughout each stage of processing.
Option C: El Salvador La Dalia by Kolo Coffee, Germany (filter)
Roasted on 12kg Probat with medium batch sizes of 8 kg each.
With a 10% development time ratio, the total roast time is 8:15.
This profile highlights raspberry notes and open bright juicy acidity.
Grow at 1890m
Variety Pacamara
Cold Fermentation Natural process
Crop 2025
Ahuacapan
Anonymous (verified owner) –
Alan K. (verified owner) –
Alvin Loo (verified owner) –