Murmuration Coffee Roasters Review

Name: Rwamatamu by Murmuration Coffee Roasters
Brand: Murmuration Coffee Roasters

Murmuration Coffee Roasters are here! The eagerly anticipated, boundry pushing new kid on the block is already creating a stir.

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About Murmuration Coffee Roasters Review

Murmuration Coffee Roasters are here! The eagerly anticipated, boundry pushing new kid on the block is already creating a stir. Murmuration is coffee legend Dom Pulleyn’s new coffee roastery. Dom has worked in the coffee industry for many years for some of the biggest names in the UK. The name Murmuration was chosen because of the implication of unity, teamwork, strong relationships and connection to the natural world. Visit Murmuration Coffee Roasters These elements reflect Murmuration’s company values and mission as we all work towards the shared goal of a fairer, safer and protected future for all. Look out for Dom in this years UK Barista Championships as hopes to propel Murmuration into your V60. Find your local roaster on our Independent Coffee Roasters Map.

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Coffee Origin

The Rwamatamu coffee from Murmuration Coffee Roasters originates from the Western Province region of Rwanda.

Rwamatamu is a family business, set up in 2015 by husband and wife Rutaganda Gaston and Mukantwaza Laetitia as a way of providing for their family. The couple look after both the farm and the washing station, which sit between 1,600 and 2,000 metres above sea level among the rolling hills close to Lake Kivu. Rich volcanic soil and a cool tropical highland climate give the cherries time to ripen slowly, which is a big part of why coffees from this corner of Rwanda are so well loved.

This lot is a fully washed Red Bourbon peaberry. Every cherry is sorted by hand and floated before pulping, so anything underripe or damaged is taken out early. The coffee then ferments in concrete tanks for around 12 hours, and the team give it a traditional stomp by foot a few times a day to keep things moving. After that it travels down a long, winding washing channel that cleans the parchment and separates it by density, followed by a final rinse, another hand sort and around 30 days of slow drying, turned regularly through each day.