- Claude Rutayisire & 320 Smallholder Producers
- Butamba, South Province
- Red Bourbon
- 1,500 - 1,800 masl
Claude Rutayisire manages the private mill Manyana. The washing station sits a couple minutes from the village Butamba close to the river that lays in the middle of a valley whose surrounding mountains the 320 producers whose coffee Manyana uses to build their lots live. We last drove through the mountains around Manyana in August. As we drove the banana trees giant leaves waved in the wind. The yellows and soft green of landscape reflected the sharp bright sun.
Heading to the mill was a quick last-minute stop before we rushed back to the airport in Kigali for our nineteen-hour journey home that night. After arriving at the mill, Claude spoke to us about the farms history and showed us around. We sat on the dried out washing tanks as he told us about his methods of sustainability and the challenges some of the farmers face, as well as their many successes. The hardwork of Claude and his producers is evident in the final cup.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.