Kamembe coffee from Rwanda offers a blend of bright citrus nuances and floral aromas, supported by a smooth, medium body. Grown on high volcanic soil and handpicked, this region showcases the rich potential of African Bourbon varieties with sweetness and refreshing accents.
For this specific coffee, the barista at Rum Baba recommended: • Coffee-in (Dose): 22 grams • Coffee-out (Yield): 40 grams • Extraction Time: 32 seconds
Aromatische bonen met een subtiele zoetheid en hints van karamel. Zacht en soepel, maar met een krachtige afdronk. Geschikt voor zowel filterkoffie als espresso. Zeer tevreden!
Kamembe coffee from southwestern Rwanda stands out for lively flavors developed through careful cultivation by local farmers. These specialty beans highlight fruity and floral notes, perfect for coffee enthusiasts looking to explore a bright yet balanced profile. Smooth and inviting, Kamembe often surprises first-time tasters with its distinct character and well-rounded sweetness.
Nestled between Lake Kivu and the Nyungwe Forest, Kamembe sits at altitudes ranging from about 1500 to 1800 meters. Volcanic soils and a mild, tropical climate provide ideal conditions for growing high-quality Arabica. Ample rainfall and rich organic matter allow coffee trees to flourish under partial shade, preserving delicate flavors in the cherries. Steep hills encourage handpicking, ensuring only ripe cherries are selected and processed.
Kamembe coffee typically combines bright citrus elements, such as orange or mandarin, with delicate floral hints reminiscent of jasmine or orange blossom. A soft, medium body carries subtle notes of caramel or milk chocolate, creating a balanced sweetness. This contrast of fruit-forward acidity and a creamy mouthfeel makes Kamembe both complex and approachable. Some roast profiles may reveal gentle spice undertones, rounding out an already appealing cup.
Filter methods like Hario V60 or Kalita Wave are excellent choices for preserving Kamembe’s clean acidity. A medium-fine grind and water at about 93°C bring out floral aromas and bright fruit flavors. Espresso enthusiasts can opt for a medium roast to highlight sweet chocolate tones and lively acidity. For those who prefer a heavier body, a French press with a coarser grind produces a thicker texture, capturing more of the coffee’s rich oils. Each approach reveals a different aspect of Kamembe’s personality, from crisp and bright to sweet and comforting.
Small family farms are central to coffee production in Kamembe. Many growers are part of cooperatives such as Gisuma, known for prioritizing quality and fair pricing. Handpicked cherries, combined with selective processing at specialized washing stations, result in consistent batches of specialty-grade beans. The main harvest season generally runs from April to July, when farmers deliver freshly picked cherries for washing, fermentation, and drying on raised beds. This coordinated process ensures that each lot represents the very best Kamembe has to offer.
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