Musaza means ‘elder’ in Kinyarwanda, the national language of Rwanda.

This coffee was processed at Rwamatamu’s Mbare washing station, situated in Muhanga, Southern Province. Once it arrives, the coffee is spread out to dry on raised beds and sorted by hand. Over the 26-33 days they take to dry, the cherries are turned and further sorted while the sugars and fruit flavours seep into the bean. The coffee then gets taken to the milling facilities in Kigali, where the coffee is dehusked, polished, and graded.

Rwamatamu is a family-owned coffee producer that was established in 2015 by husband and wife team Rutaganda Gaston and Mukantwaza Laeticia.

Community is a huge focus for Rwamatamu, and as such the team have strong relationships with the farmers in Nymasheke and Mbare that they work with. Beyond that though, the team also run community groups in both of these locations.
In Nyamasheke is the Women’s Cooperative, where Rwamatamu have purchased land and provided seedlings and training for local women interested in coffee production. The women cultivate and sell coffee back to Rwamtamu, providing an alternative income source outside of seasonal employment, fostering long-term financial stability for the women in the valley.

In Mbare, a similar project is being run as a Youth Association with locals age 18 - 35. This is to encourage the interest and skills of younger generations in coffee farming.

Rwamatamu Coffee is dedicated to producing high-quality coffee. Their beans are fully washed using spring water and sun-dried, with careful handpicking to ensure only the best cherries are processed. The company’s commitment to quality extends to their processing methods, which have been refined through training and collaboration with industry experts.

In 2023, Rwamatamu invested in a cupping lab to enhance their quality control and improve their ability to assess the flavors of their coffee. This facility has allowed them to train their staff in cupping techniques and better understand the importance of processing methods in achieving high-quality coffee. Rwamatamu's focus on experimentation with new processing techniques, such as yeast fermentation, further underscores their dedication to excellence.