Rwanda Karamba

Rwanda is still relatively unknown as a coffee-growing country. A new generation of farmers is increasingly focusing on higher quality and seeking direct contact with roasters. We purchased and imported this coffee directly from Kivubelt Ltd. in Rwanda because we were impressed by the exceptionally clean cup quality and the direct contact.

The Rwanda Kamajumba presents itself in the cup as medium-bodied with delicate floral and fruity nuances. It is particularly well-suited as filter coffee, as a long cup from a fully automatic coffee machine, or from an espresso machine.

As an espresso, the fruity nuances become much more concentrated, resulting in a complex cup. This is especially true in brewing ratios above 0.33 grams of coffee per milliliter of espresso.

Cup of Excellence : Kivubelt has been awarded by the Cup of Excellence for the quality of its coffees.

Details regarding origin:

On the shores of Lake Kivu lies the Kamajumba peninsula – home to the Kivubelt Coffee cooperative, which was founded in 2011 to give small farmers in Rwanda a better outlook.

Over 500 farmers now benefit from technical expertise, fair prices, and the active support of education and health projects in the region. Three permanent employees and around 50 seasonal workers are employed on the farm during harvest time – their work is characterized by manual labor, dedication, and experience.

The coffees are grown at altitudes of 1550–1700 meters. The predominant variety is Red Bourbon. They are selectively picked and fully washed. Afterwards, they are naturally dried on so-called African beds.

Kivubelt was founded by Furaha Umwizeye Teuscher in 2011. The company, Kivubelt Ltd., cultivates specialty coffee on two peninsulas (Kamajumba and Nyaruzina) and another plantation (Jarama) in the immediate vicinity of Lake Kivu in the Nyamasheke district. The specialty coffee from the Kamajumba peninsula is then processed at the JARAMA CWS (Coffee Washing Station).

The beautiful Kamajumba peninsula, covering approximately 22 hectares, lies on the shores of Lake Kivu in the Gihombo region of Rwanda. The peninsula's elevation ranges from 1550 to 1700 meters above sea level. The coffee is hand-picked. Wet processing, sun-drying on so-called "African beds," and storage take place at Kivubelt's Coffee Washing Station (CWS), named "Jarama." Three permanent employees and about 50 seasonal workers are employed at Kamajumba during the harvest season from March to June.

Kivubelt coffee is 100% pure, high-quality Arabica coffee. The humid equatorial mist of Lake Kivu and the volcanic soils originating from the Virunga volcanoes provide an ideal terroir for growing high-quality coffee beans.

We chose “Kamajumba”.

Kamajumba is the second farm established by Kivubelt. Here we exclusively produce Red Bourbon from the plot directly on Lake Kivu.

Seine floralen und fruchtigen Aromen zeigt der Ruanda Karamba besonders deutlich als Filterkaffee. Auch als Café Crème aus dem Vollautomaten oder aus der French Press entsteht eine ausgewogene und aromatische Tasse. Als Espresso wird der Kaffee intensiver, fruchtiger und komplexer.

Handfilter / V60:

18 g Kaffee auf 300 ml Wasser

Wassertemperatur: 92–94 °C

Mahlgrad: mittelfein

Brühzeit: etwa 2:45–3:15 Minuten

French Press:

30 g Kaffee auf 500 ml Wasser

Wassertemperatur: etwa 94 °C

Mahlgrad: grob

Ziehzeit: 4 Minuten

Vollautomat:

Mittlerer Mahlgrad und mittlere bis hohe Brühtemperatur. Besonders als aromatischer Café Crème geeignet.

Siebträger:

Als Ausgangspunkt 18 g Kaffee, 40–42 g Getränkemenge und 28–32 Sekunden Bezugszeit. Das Rezept sollte nach dem finalen Röstprofil überprüft werden.