Blackberry and Violet
Grown in the high hills of Rwanda, this Red Bourbon natural is a vibrant, fruit-driven coffee crafted for expressive espresso. High-altitude cherries are hand-picked and dried whole, creating deep, jammy sweetness and complexity.
Roasted light–medium for espresso, it delivers a balanced shot with syrupy body and refined structure. Expect rich blackberry with a delicate violet floral finish. The natural process brings richness, while Red Bourbon keeps the cup elegant and clean.
Bold yet refined as espresso, it shines in milk with creamy dark fruit and a subtle floral lift — a standout for lovers of modern, fruit-forward coffee.
Roast - Light-Medium
Process - Natural
Plant Species - Arabica
Variety - Red Bourbon
Altitude - 1800 m.a.s.l
Origin - Rwanda
Rwandan coffee is highly regarded because of Rwanda’s high-altitude hills, rich volcanic soil, and ideal climate, which help coffee cherries mature slowly and develop complex flavours.
Producer
Rwamatamu is a family-owned coffee producer founded in 2015 by husband-and-wife team Rutaganda Gaston and Mukantwaza Laeticia.
Community is central to Rwamatamu’s mission, and the team has built strong partnerships with the farmers they work with in Nyamasheke and Mbare. Beyond sourcing coffee, they actively support local development by running community initiatives in both regions.
In Nyamasheke, Rwamatamu established a Women’s Cooperative, purchasing land and providing seedlings and training to women interested in growing coffee. The women cultivate the coffee and sell it back to Rwamatamu, creating an additional source of income beyond seasonal work and helping promote long-term financial stability within the community
Process - Natural
Once the cherries are picked, they are then placed in water to float. After this, each cherry is carefully inspected so that under-ripe and overripe fruits can be removed. Coffee is then placed on raised beds, known as patios. These beds are used to allow air to flow around the entire fruit and help offer a more even drying process. This drying process can take anywhere from 3 to 6 weeks. During this time, however, the coffee is turned or raked several times per day. This helps the cherries dry more evenly and even safeguards against the possibility of bruising which can change the eventual taste of the coffee. Once the fruits are completely dry, they are then sent out for hulling. This is where the seed is removed from the fruit. After hulling, the final step in the process is dry milling or removing the skin from the seed.
Grind Information
While we always recommend grinding your coffee fresh at home to achieve the perfect grind size for your specific brewing equipment, we understand this isn’t always practical. That’s why we offer a range of grind options aimed at delivering the best possible results across a variety of machines and brewing methods. However, due to the wide range of equipment available, we can’t guarantee that our pre-ground options will be perfectly matched to every individual setup.
