• A stand-up coffee bag from Kuma Coffee on a clean white background. The packaging is cream-colored with a large tan bear silhouette and a bright pink label reading 'Rwanda Rulindo Marambi'.
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Story

Triangle Accent

Rwand

This particular lot was produced at a washing station in the Gatsibo District run by Impexcor ltd, which was established in 2016.  A select group of 170 local coffee farmers harvest and deliver cherries to the Murambi washing station. 

Processing at the Murambi washing station includes hand sorting and floating cherries to remove damaged or underdeveloped coffee.  Next cherries are depulped and fermented. Once the fermentation is complete the parchment is soaked in fresh water between 18-24 hours to halt fermentation and stabilize the moisture content of the batch.

After the soak, the parchment is washed once again, this time in grading channels—long shallow concrete channels with water flowing through—which allows the parchment to naturally separate by density. From here, each separate density grade is moved to pre-drying tables to be hand-sorted for imperfections and gently dried to the touch.

After the hand-sort is complete, the parchment is then moved to fully-exposed drying tables to finish drying, a process that takes between 14-21 days depending on the climate

Kuma Coffee

Rwanda Rulindo Marambi *Limited*

Rwanda Rulindo Marambi *Limited*

Roast & Ships Monday - Friday

$27.50 USD
$27.50 USD
Sale Sold out
Size
Shipping calculated at checkout.

Characteristics

Roast

Medium Light

Body

Juicy

Acidity

Bright

Notes

Red Plum, Floral, Lime, Brown Sugar

Farm

Murambi Washing Station

Elevation

1,600 - 1,706 MASL

Varietal

100% Bourbon

Process

Washed

Location

Gatsibo District

Story

Triangle Accent

Rwand

This particular lot was produced at a washing station in the Gatsibo District run by Impexcor ltd, which was established in 2016.  A select group of 170 local coffee farmers harvest and deliver cherries to the Murambi washing station. 

Processing at the Murambi washing station includes hand sorting and floating cherries to remove damaged or underdeveloped coffee.  Next cherries are depulped and fermented. Once the fermentation is complete the parchment is soaked in fresh water between 18-24 hours to halt fermentation and stabilize the moisture content of the batch.

After the soak, the parchment is washed once again, this time in grading channels—long shallow concrete channels with water flowing through—which allows the parchment to naturally separate by density. From here, each separate density grade is moved to pre-drying tables to be hand-sorted for imperfections and gently dried to the touch.

After the hand-sort is complete, the parchment is then moved to fully-exposed drying tables to finish drying, a process that takes between 14-21 days depending on the climate

View full details
Established: 2007
Owners: Peter Mark Ingalls
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Awards:
  • 2015 Good Food Award Winner
  • 2014 Good Food Award Winner
  • 2013 Kuma's Red Bear - 2nd Place, America’s Best Espresso  
  • Multiple Coffee Review 93+ scores
Story:

Kuma means bear in Japanese. The founder of the company spent time in Japan before moving back to the states and adopting a big shaggy dog that looked like a bear, so they named it Kuma. Years later came the coffee company and they named it after their dog.

Kuma Coffee started as a guy roasting coffee in his garage in Seattle, Washington. A guy with a passion to find coffee that tasted excellent, roast it very carefully, and get that coffee into people's hands. It was not about how shiny the package was, it was about how delicious the coffee inside it tasted.