Musaza Lot 1 is a washed Rwandan coffee from our friends at Rwamatamu, the family-run producer founded by Laetitia and Gaston. These Red Bourbon coffee beans deliver tangerine, orange blossom and lemon tea in a clean, incredibly delicate cup, and it works brilliantly as a filter or a black espresso. Flavour Characteristics - ****Best As:** Filter coffee and black espresso-based drinks** - ****Flavour Profile:** Tangerine | Orange Blossom | Lemon Tea | Incredibly Delicate** Origin & Producer Details - ****Producers:** Laetitia & Gaston, Rwamatamu Coffee** - ****Washing Station:** Mbare, Rwamatamu** - ****Origin:** Rwanda** - ****Region:** Lake Kivu, Nyamasheke** - ****Variety:** Red Bourbon** - ****Process:** Washed** - ****Sourced Via:** Omwani** Suitable for Espresso✓ Suitable Filter Brewing✓ Suitable Recommended rest Days 0–21 Resting Days 22–48 Best-tasting window 48+ Freeze Recommended rest: For the best tasting results, we suggest brewing this coffee 22–48 days off roast. A little patience lets the flavours settle and open up, for a sweeter, clearer and more balanced cup. Read our guide to resting coffee for more. Learn why light roasts reward a longer rest. Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months. About Rwamatamu Coffee Rwamatamu Coffee was founded in 2015. It’s a family-run business, set up to tackle poverty by creating jobs in the local community. The estate covers 20 hectares of coffee farmland. As well as growing their own coffee, the team buy cherries from partner co-operatives, local producers and smallholder farmers, then process, sun-dry, sort and pack everything for export. Location and Growing Conditions Rwamatamu’s farm and washing station are in Rwanda’s Western Province, among the rolling hills around Lake Kivu in Nyamasheke District. The region has a tropical highland climate, with temperatures averaging 14–24°C and plenty of regular rainfall. Arabica coffee thrives here, producing dense, hard beans that are packed with flavour. The farm sits between 1,600 and 2,000 metres above sea level on rich volcanic soil, and the harvest runs from January to March. Want to know more about coffee from Rwanda? Read our Rwanda origin guide. The People Behind Rwamatamu Husband and wife Rutaganda Gaston and Mukantwaza Laetitia set up Rwamatamu Coffee to support their family, and their children grew up helping out on the estate. Their daughter, Marie Bernice, got stuck into everything from negotiations to educational materials and marketing. Community and Impact Rwamatamu work closely with co-operatives of local coffee farmers, and 80% of their employees are women. They build strong, lasting relationships with the community by buying beans from them regularly, investing in their staff and sticking to a set standard of quality every year. They’re currently working towards organic and fair trade certification, and they put a lot of effort into making a positive social and economic difference in farming communities, particularly for women. Our Relationship With Rwamatamu Rwamatamu’s coffees are really special ones for us to release. Firstly, they always seem to up their game year on year, with brighter, fruitier and more floral coffees than the previous years, with improved irrigation, sorting, screen separating and other farm practices. But secondly, because they’re astoundingly great people. Bernice and Luke used to live very close to us in York, which is how we first met. Over the course of several months, we developed a great friendship which would lead to us hanging out on a regular basis; going to the local climbing gym, meeting for coffees, house parties, surprise visits to the roastery etc. In spite of their busy schedules, they always made time for us. It was a bittersweet moment when Bernice and Luke moved back to Rwanda to take on more responsibility at the farm-level operations from Bernice’s parents (Laetitia and Gaston). But on the bright side, it has given us a very good excuse to travel out to Rwanda! This is the fifth harvest in a row that we have worked with Rwamatamu, and it's a joy to have these coffees on our offer list once again! We’re in regular cahoots with Bernice and the Rwamatamu team, and always get very excited when it’s time to taste - and that time is now. Washed Processing Rwamatamu’s coffee is hand-picked to a high standard, fully washed with spring water and dried in the sun. In the washed process, the cherry pulp is removed and the beans are fermented in water before they’re dried. Washing shows off the coffee’s clarity, acidity and the character of its variety and region, so washed coffees tend to taste cleaner and more delicate, with really precise flavours, while naturals are usually heavier and fruitier. That’s exactly why this lot tastes so clean and sweet. Because the fruit is removed before drying, the Red Bourbon’s natural sweetness and bright tangerine notes come through really clearly. This coffee is a great example of how much processing shapes flavour. You can learn more in our coffee processing guide. The Red Bourbon Variety Red Bourbon is a classic Arabica variety, loved for its sweetness, balance and clarity. It takes its name from Île Bourbon (now Réunion), where French missionaries planted coffee from Yemen in the early 1700s, and “Red” refers to the colour of its ripe cherries. It’s widely grown in Rwanda and is behind many of the country’s best specialty coffees. Washed Red Bourbons from Rwanda tend to be clean, bright and sweet, and this one is incredibly delicate, with juicy tangerine, orange blossom and lemon tea. How to Brew This Coffee Dial In With Accuracy This is a clean, sweet coffee, so accurately measuring your dose and yield will help you hit the sweet spot. We strongly recommend using a reliable scale. See our guide to the best coffee scales and our bench favourite, the Felicita Parallel. Brewing Tips Musaza Lot 1 is great either way. As a filter, you get all the clarity, tangerine brightness and a delicate, tea-like body. As an espresso, it turns richer and more syrupy, with sweet, juicy tangerine. - **Rest window:** Follow the recommended **22–48 days** off roast for the best clarity, flavour intensity and balance. - **Filter brewing:** Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the tangerine brightness and orange blossom florals. Grind quality makes a big difference with filter, so here’s our pick of the best filter coffee grinders for home. - **Espresso:** Start at 1:2–1:2.2, brewed in about 30 seconds, then adjust to taste. An even, level tamp matters here too; see our guide to the best coffee tampers. - **Starting recipe:** Orea V4, 16g coffee, 250g water, target brew time of approximately 2:30. Explore More Recipes To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026. Explore Other Coffees - Bookkisa – a vibrant, tropical natural Ethiopian from Guji, with pineapple, blueberry juice and white peach. - Malawo – a washed Ethiopian 74158 from Sidama, with jasmine florals, lemonade and candied lemon. - Primavera Family – our new Easy Drinker: a washed Caturra from Huehuetenango, Guatemala, with strawberry, brownie bites, Hobnob biscuit and cocoa. - Niguse Jilo – a natural Kurume from Halo Bariti, Yirgacheffe, with blueberry compote, honey, Earl Grey and white peach. - Red Sparrow – the award-winning anaerobic natural Yun Catimor from Yunnan, China, with honeydew melon, dragonfruit, mint and black tea. - Bekele Yutute – an anaerobic natural 74158 from Bensa, Sidama, with Orange Starburst, peach yoghurt, blueberry and Earl Grey. - El Dorado – our current Masterpiece: a rare natural Wush Wush from Loja, Ecuador, with pineapple, banana brûlée, lime and candyfloss. - Abner & Vanessa – a natural Brazilian coffee from husband-and-wife duo Abner and Vanessa, with notes of Hobnob biscuit, pear and creamy macadamia. - El Vergel Decaf – quite possibly the best decaf we've ever found. World-class flavour, without the buzz. Also available as a decaf subscription. - Browse all single-origin coffees Want coffees like this delivered? Try our Single Origin Coffee Subscription, a rotating selection of our favourite single-origin coffees. Buying for someone else? Our gift coffee subscription makes a great present, and our office coffee subscription keeps your workplace stocked. Explore Our Coffee Collections - Espresso Coffee Beans - Filter Coffee Beans - Washed Coffee Beans - Coffee Subscriptions Learn More About Coffee - A Complete Beginner’s Guide to Coffee Processing Methods

Musaza Lot 1 is a washed Rwandan coffee from our friends at Rwamatamu, the family-run producer founded by Laetitia and Gaston. These Red Bourbon coffee beans deliver tangerine, orange blossom and lemon tea in a clean, incredibly delicate cup, and it works brilliantly as a filter or a black espresso. Flavour Characteristics - ****Best As:** Filter coffee and black espresso-based drinks** - ****Flavour Profile:** Tangerine | Orange Blossom | Lemon Tea | Incredibly Delicate** Origin & Producer Details - ****Producers:** Laetitia & Gaston, Rwamatamu Coffee** - ****Washing Station:** Mbare, Rwamatamu** - ****Origin:** Rwanda** - ****Region:** Lake Kivu, Nyamasheke** - ****Variety:** Red Bourbon** - ****Process:** Washed** - ****Sourced Via:** Omwani** Suitable for Espresso✓ Suitable Filter Brewing✓ Suitable Recommended rest Days 0–21 Resting Days 22–48 Best-tasting window 48+ Freeze Recommended rest: For the best tasting results, we suggest brewing this coffee 22–48 days off roast. A little patience lets the flavours settle and open up, for a sweeter, clearer and more balanced cup. Read our guide to resting coffee for more. Learn why light roasts reward a longer rest. Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months. About Rwamatamu Coffee Rwamatamu Coffee was founded in 2015. It’s a family-run business, set up to tackle poverty by creating jobs in the local community. The estate covers 20 hectares of coffee farmland. As well as growing their own coffee, the team buy cherries from partner co-operatives, local producers and smallholder farmers, then process, sun-dry, sort and pack everything for export. Location and Growing Conditions Rwamatamu’s farm and washing station are in Rwanda’s Western Province, among the rolling hills around Lake Kivu in Nyamasheke District. The region has a tropical highland climate, with temperatures averaging 14–24°C and plenty of regular rainfall. Arabica coffee thrives here, producing dense, hard beans that are packed with flavour. The farm sits between 1,600 and 2,000 metres above sea level on rich volcanic soil, and the harvest runs from January to March. Want to know more about coffee from Rwanda? Read our Rwanda origin guide. The People Behind Rwamatamu Husband and wife Rutaganda Gaston and Mukantwaza Laetitia set up Rwamatamu Coffee to support their family, and their children grew up helping out on the estate. Their daughter, Marie Bernice, got stuck into everything from negotiations to educational materials and marketing. Community and Impact Rwamatamu work closely with co-operatives of local coffee farmers, and 80% of their employees are women. They build strong, lasting relationships with the community by buying beans from them regularly, investing in their staff and sticking to a set standard of quality every year. They’re currently working towards organic and fair trade certification, and they put a lot of effort into making a positive social and economic difference in farming communities, particularly for women. Our Relationship With Rwamatamu Rwamatamu’s coffees are really special ones for us to release. Firstly, they always seem to up their game year on year, with brighter, fruitier and more floral coffees than the previous years, with improved irrigation, sorting, screen separating and other farm practices. But secondly, because they’re astoundingly great people. Bernice and Luke used to live very close to us in York, which is how we first met. Over the course of several months, we developed a great friendship which would lead to us hanging out on a regular basis; going to the local climbing gym, meeting for coffees, house parties, surprise visits to the roastery etc. In spite of their busy schedules, they always made time for us. It was a bittersweet moment when Bernice and Luke moved back to Rwanda to take on more responsibility at the farm-level operations from Bernice’s parents (Laetitia and Gaston). But on the bright side, it has given us a very good excuse to travel out to Rwanda! This is the fifth harvest in a row that we have worked with Rwamatamu, and it's a joy to have these coffees on our offer list once again! We’re in regular cahoots with Bernice and the Rwamatamu team, and always get very excited when it’s time to taste - and that time is now. Washed Processing Rwamatamu’s coffee is hand-picked to a high standard, fully washed with spring water and dried in the sun. In the washed process, the cherry pulp is removed and the beans are fermented in water before they’re dried. Washing shows off the coffee’s clarity, acidity and the character of its variety and region, so washed coffees tend to taste cleaner and more delicate, with really precise flavours, while naturals are usually heavier and fruitier. That’s exactly why this lot tastes so clean and sweet. Because the fruit is removed before drying, the Red Bourbon’s natural sweetness and bright tangerine notes come through really clearly. This coffee is a great example of how much processing shapes flavour. You can learn more in our coffee processing guide. The Red Bourbon Variety Red Bourbon is a classic Arabica variety, loved for its sweetness, balance and clarity. It takes its name from Île Bourbon (now Réunion), where French missionaries planted coffee from Yemen in the early 1700s, and “Red” refers to the colour of its ripe cherries. It’s widely grown in Rwanda and is behind many of the country’s best specialty coffees. Washed Red Bourbons from Rwanda tend to be clean, bright and sweet, and this one is incredibly delicate, with juicy tangerine, orange blossom and lemon tea. How to Brew This Coffee Dial In With Accuracy This is a clean, sweet coffee, so accurately measuring your dose and yield will help you hit the sweet spot. We strongly recommend using a reliable scale. See our guide to the best coffee scales and our bench favourite, the Felicita Parallel. Brewing Tips Musaza Lot 1 is great either way. As a filter, you get all the clarity, tangerine brightness and a delicate, tea-like body. As an espresso, it turns richer and more syrupy, with sweet, juicy tangerine. - **Rest window:** Follow the recommended **22–48 days** off roast for the best clarity, flavour intensity and balance. - **Filter brewing:** Start with a 1:16–1:17 ratio and a medium-fine grind, adjusting to balance the tangerine brightness and orange blossom florals. Grind quality makes a big difference with filter, so here’s our pick of the best filter coffee grinders for home. - **Espresso:** Start at 1:2–1:2.2, brewed in about 30 seconds, then adjust to taste. An even, level tamp matters here too; see our guide to the best coffee tampers. - **Starting recipe:** Orea V4, 16g coffee, 250g water, target brew time of approximately 2:30. Explore More Recipes To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026. Explore Other Coffees - Bookkisa – a vibrant, tropical natural Ethiopian from Guji, with pineapple, blueberry juice and white peach. - Malawo – a washed Ethiopian 74158 from Sidama, with jasmine florals, lemonade and candied lemon. - Primavera Family – our new Easy Drinker: a washed Caturra from Huehuetenango, Guatemala, with strawberry, brownie bites, Hobnob biscuit and cocoa. - Niguse Jilo – a natural Kurume from Halo Bariti, Yirgacheffe, with blueberry compote, honey, Earl Grey and white peach. - Red Sparrow – the award-winning anaerobic natural Yun Catimor from Yunnan, China, with honeydew melon, dragonfruit, mint and black tea. - Bekele Yutute – an anaerobic natural 74158 from Bensa, Sidama, with Orange Starburst, peach yoghurt, blueberry and Earl Grey. - El Dorado – our current Masterpiece: a rare natural Wush Wush from Loja, Ecuador, with pineapple, banana brûlée, lime and candyfloss. - Abner & Vanessa – a natural Brazilian coffee from husband-and-wife duo Abner and Vanessa, with notes of Hobnob biscuit, pear and creamy macadamia. - El Vergel Decaf – quite possibly the best decaf we've ever found. World-class flavour, without the buzz. Also available as a decaf subscription. - Browse all single-origin coffees Want coffees like this delivered? Try our Single Origin Coffee Subscription, a rotating selection of our favourite single-origin coffees. Buying for someone else? Our gift coffee subscription makes a great present, and our office coffee subscription keeps your workplace stocked. Explore Our Coffee Collections - Espresso Coffee Beans - Filter Coffee Beans - Washed Coffee Beans - Coffee Subscriptions Learn More About Coffee - A Complete Beginner’s Guide to Coffee Processing Methods