Session Brew, Rwanda

£11.00

Sherbet · Lemon · Bergamot

Our Session Brew comes from Phillipe Niyirora’s farm, situated within the renowned Rwamatamu sector in Western Rwanda, a region celebrated for its high altitudes, rich volcanic soils, and ideal microclimate along the shores of Lake Kivu. The Mbare project represents an exciting new venture for Phillipe and the community, focusing on small-batch precision and highlighting the expressive potential of traditional Rwandan terroirs. Cool mountain temperatures and slow cherry maturation across the rolling hillside terrain allow for exceptional sugar accumulation and complex flavor development.

This lot is processed using a classic fully washed method, meticulously tailored to showcase the vibrant, pure characteristics of the Red Bourbon variety. Cherries are hand-harvested at optimal ripeness, density sorted, and floated to ensure only the highest-quality fruit moves forward. After depulping, the coffee undergoes a traditional controlled wet fermentation to gently break down the mucilage before being thoroughly washed with clean mountain water. The parchment is then slow-dried on elevated raised beds, carefully hand-sorted and turned throughout the day to protect cup stability and maximize clarity.

The result is an exceptionally crisp, endlessly drinkable coffee where lively acidity and aromatic brightness lead the cup. Vibrant notes of fizzy sherbet and zesty lemon are complemented by the sophisticated, floral lift of bergamot, lingering with a sparkling and clean finish. Precise, refreshing, and beautifully structured, Session Brew is a wonderful showcase of Rwandan terroir and modern washing tradition.

Espresso recipe: 20g dose · 40g yield · 30 seconds
Filter recipe: 20g · 280g water · 92°C · 3:50 brew time

Origin: Rwamatamu, Rwanda · Producer: Phillipe Niyirora · Process: Washed · Altitude: 1,600–1,700 MASL · Cultivar: Red Bourbon ·

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We will donate millions.

We may be a small company - but we have big dreams.

By sharing our profits, we want to create a reliable fund for animal charities all over the UK using what we know best: roasting truly exceptional coffee.

Read about our story.

Coffee is a story.

Nestled in the high-altitude hills above Lake Kivu, Mbare was born from a vision to rewrite the future of coffee in Western Rwanda.

Historically, the local soils were rich, but coffee was treated as little more than a secondary crop. Rwamatamu Coffee built the Mbare washing station to change that narrative, creating a dedicated hub where smallholder farmers could transform their harvest into world-class specialty coffee.

At the heart of Mbare is the next generation. Through the Rwamatamu Youth Group, local young adults aged 18 to 35 are trained in modern agronomy, selective harvesting, and precise washing techniques.

By pairing traditional Red Bourbon heritage with new opportunities and fair, sustainable living wages, Mbare provides a vibrant path forward for the community's youth.

Every coffee processed at Mbare reflects this dedication to craft. Grown in fertile volcanic soil and washed with careful attention to detail, the resulting lots deliver brilliant clarity, sparkling acidity, and elegant, tea-like aromatics that showcase the very best of Rwandan terroir.

Ngila Estate grows a range of Arabica coffee varieties, including Typica, Bourbon, SL28, Pacamara, Geisha, Batian, and Kent. The Glenmalure section of the estate is dedicated to specialty coffee, while more commercial-grade coffee is grown elsewhere on the farm. Ngila’s coffee consistently scores above 84.5 on the specialty coffee grading scale, meeting the standards of premium markets worldwide.

The estate spans 100 hectares and maintains approximately 150,000 coffee trees, yielding an average of 120 tons of coffee annually.

Traditional and sustainable practices are employed at every step of coffee production. Hand-picking ensures the careful selection of ripe coffee cherries, while washing and fermentation processes, combined with sun-drying on raised beds, optimise the coffee’s quality and flavour. Processing innovations, such as water-efficient pulping equipment, further support Ngila’s commitment to environmental responsibility.

Ngila estate operates a dedicated washing station with pulping, fermentation, and drying facilities, including African raised drying beds. There is also a small huller with a capacity of 250 kg per hour for specialised processing. Coffee beans are processed without mechanical dryers, using sun-drying techniques to preserve their natural flavours.

Origin: Rwanda

Area: Rwamatamu

Producer: Phillipe Niyirora

Cultivar: Red Bourbon

Process: Washed

Altitude: 1500-1600 MASL

We are brewing this two ways at our shop in Devon.

Espresso

20g Dose

40g Yield

30s Brew Time

A really classic profile brings out exceptional balance here.