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The natural process unveils a soft and creamy berry character in this lot from Nyamasheke by Muraho Trading Co.

Regular price Kr. 145,00 DKK
Regular price Sale price Kr. 145,00 DKK
incl. vat/tax
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Coffee Expression A heavier take on the Rwandan profile, with soft berry notes and a creamy body reminiscent of strawberry jam.

Producer Our fourth year working with Muraho Trading Co. Kilimbi sits in the Nyamasheke region, and is Muraho’s first station.

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer Kilimbi Farmers

Region Nyamasheke

Altitude 1700 masl

Varietal Bourbon

Process Natural

Harvest May 2023

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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Muraho Trading Co. 

This is our fourth year working with renowned Rwandan producers Muraho Trading Co. The coffees that they produce are quite simply some of the best Rwandan lots we have tasted at La Cabra, and Gaudam and Carthick Anbalagan, the brothers that run the project, are among the most innovative producers in the country. Last summer, Carthick was able to visit us and cup together with the team in Copenhagen, sharing stories of the most recent harvest in Rwanda.

Gaudam and Carthick were brought up in Rwanda but moved to Wellington, New Zealand as teenagers. After the devastating effect that the 1994 Genocide had on the country, the brothers felt they had to return and be part of rebuilding and recovering the land they had always called home. So they left life in New Zealand behind, moved back to Rwanda, and started work on the project that became Muraho. 

Since then they have gone from strength to strength, and now own several stations throughout the coffee producing regions of Rwanda, exporting coffee to some of the world’s finest roasters. They have also innovated, having been the first to produce and export naturally processed coffees from Rwanda in 2016, after lobbying for government permission for several years. Last year, they were also the first to export varietals other than Bourbon from Rwanda, a project we’re excited to be a part of.


The Kilimbi Coffee Washing Station is the birthplace of Muraho, the first station they built themselves in 2016. Kilimbi has also been the home of much of Muraho’s innovation; this was the first station to export natural coffees, and has even begun working with honeys and experimental processes. Farmers here have been provided with seedlings and agronomic education, leading to ever greater quality.

This natural lot is first floated in order to remove low density or defective cherry, then dried on raised beds in the sun, normally taking around 30 days. Due to the powerful African sun, the coffee has to be turned almost constantly during the day, while it is covered at night to protect from condensation during the cool and humid evenings. 

This leads to a heavier take on the Rwandan profile, with soft berry notes and a creamy body leading to a character of strawberry jam.

Washed Bourbon