Musaza. Café de Ruanda

About This Coffee

Single-origin coffee from Rwanda produced by Rwamatamu Coffee in the Nyamasheke region at 1,800-2,000 meters altitude. Red Bourbon variety processed using Natural Anaerobic fermentation, with cherries fermented in anaerobic conditions for 36-96 hours depending on vessel type, then dried on raised beds for 20-28 days. Tasting notes include apple, plum, raspberry, and chocolate. Awarded third place at The Best of Rwanda 2024 competition with a cupping score of 90.71.

Origin

Nyamasheke (Rwanda)

Flavor Notes

Raspberry, Apple, Chocolate, Plum

Roast Level

—

Processing

Natural Anaerobic

Typology

Arabica

Red Bourbon

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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