Manhattan Coffee Roasters - Kalila Kantengwa, Natural | Rwanda
Rwanda — Kalila Kantengwa Kivubelt Coffee Jarama Red Bourbon (Natural)
Tastes Like — 🍈 Granadilla • 🍯 Golden Syrup • 🍋 Pomelo • 🌹 Rose Hips
DETAILS
Producer: Kalila Kantengwa
Farm: Kivubelt Coffee, Jarama Estate
Region: Nyamasheke District, Rwanda
Varietal: Red Bourbon
Process: Natural
Altitude: 1,650–1,900 MASL
Size: 125g
INTRO
This Red Bourbon from Kivubelt Coffee's Jarama Estate marks a significant moment — the first Rwandan coffee to enter Manhattan Coffee Roasters' World Class category, and one that more than justifies its place there. So layered was the cup that the usual three tasting notes were extended to four: granadilla, golden syrup, pomelo, and rose hips — a profile of remarkable complexity and distinction. The lot was ranked 2nd at the most recent Best of Rwanda competition.
THE PRODUCER
Kivubelt Coffee Ltd was founded in 2011 by Furaha Umwizeye Teuscher — a Rwandan economist who returned from Switzerland with a master's degree and a determination to contribute meaningfully to her country's rural economy. Her vision centred on vertical integration: owning and farming the land, running the washing stations, and controlling quality from cherry to export. The company now manages over 45 hectares of coffee plantations across three estates — Jarama, Kamajumba, and Nyaruzina — all situated in the Nyamasheke District on the shores of Lake Kivu, supported by two on-site washing stations and a workforce of between 100 and 600 seasonal and permanent workers.
Managing Director Kalila Kantengwa leads the operation today, with the Jarama estate — Kivubelt's largest — overseen by agronomist Muhire Lambert under operations manager Nsengimana Gaspard. Jarama sits several hundred metres higher than Kivubelt's other farms, reaching up to 1,900 MASL, where the humid equatorial mist drifting off Lake Kivu, rich volcanic soils from the Virunga range, and the slow maturation of fruit at extreme altitude converge to create conditions of rare quality.
THE PROCESS
The Natural process at Kivubelt Coffee's Jarama Estate involves:
🍒 Hand-picking — Ripe Red Bourbon cherries selected at peak maturity ☀️ Whole-cherry drying — Fruit dried intact, allowing the seed to absorb the full character of the surrounding pulp throughout the drying period
The Natural process is the defining choice here — by drying the cherry whole, the bean absorbs the fruit's sugars, aromatics, and acidity over an extended period, building the layered complexity and vibrant fruit character that earned this lot its #2 ranking at Best of Rwanda, whilst careful management throughout preserves full bean integrity.
THE CUP
A landmark Rwandan coffee and a worthy addition to the World Class category — Kivubelt's Jarama Red Bourbon is a vivid expression of what Lake Kivu's shores, volcanic soils, and extreme altitude are capable of producing. Tropical fruit, honeyed sweetness, citrus brightness, and delicate floral notes layer and interweave in a cup of genuine depth and distinction.
Flavour Notes
🍈 Granadilla 🍯 Golden Syrup 🍋 Pomelo 🌹 Rose Hips
Original: $44.29
-65%$44.29
$15.50Manhattan Coffee Roasters - Kalila Kantengwa, Natural | Rwanda
Rwanda — Kalila Kantengwa Kivubelt Coffee Jarama Red Bourbon (Natural)
Tastes Like — 🍈 Granadilla • 🍯 Golden Syrup • 🍋 Pomelo • 🌹 Rose Hips
DETAILS
Producer: Kalila Kantengwa
Farm: Kivubelt Coffee, Jarama Estate
Region: Nyamasheke District, Rwanda
Varietal: Red Bourbon
Process: Natural
Altitude: 1,650–1,900 MASL
Size: 125g
INTRO
This Red Bourbon from Kivubelt Coffee's Jarama Estate marks a significant moment — the first Rwandan coffee to enter Manhattan Coffee Roasters' World Class category, and one that more than justifies its place there. So layered was the cup that the usual three tasting notes were extended to four: granadilla, golden syrup, pomelo, and rose hips — a profile of remarkable complexity and distinction. The lot was ranked 2nd at the most recent Best of Rwanda competition.
THE PRODUCER
Kivubelt Coffee Ltd was founded in 2011 by Furaha Umwizeye Teuscher — a Rwandan economist who returned from Switzerland with a master's degree and a determination to contribute meaningfully to her country's rural economy. Her vision centred on vertical integration: owning and farming the land, running the washing stations, and controlling quality from cherry to export. The company now manages over 45 hectares of coffee plantations across three estates — Jarama, Kamajumba, and Nyaruzina — all situated in the Nyamasheke District on the shores of Lake Kivu, supported by two on-site washing stations and a workforce of between 100 and 600 seasonal and permanent workers.
Managing Director Kalila Kantengwa leads the operation today, with the Jarama estate — Kivubelt's largest — overseen by agronomist Muhire Lambert under operations manager Nsengimana Gaspard. Jarama sits several hundred metres higher than Kivubelt's other farms, reaching up to 1,900 MASL, where the humid equatorial mist drifting off Lake Kivu, rich volcanic soils from the Virunga range, and the slow maturation of fruit at extreme altitude converge to create conditions of rare quality.
THE PROCESS
The Natural process at Kivubelt Coffee's Jarama Estate involves:
🍒 Hand-picking — Ripe Red Bourbon cherries selected at peak maturity ☀️ Whole-cherry drying — Fruit dried intact, allowing the seed to absorb the full character of the surrounding pulp throughout the drying period
The Natural process is the defining choice here — by drying the cherry whole, the bean absorbs the fruit's sugars, aromatics, and acidity over an extended period, building the layered complexity and vibrant fruit character that earned this lot its #2 ranking at Best of Rwanda, whilst careful management throughout preserves full bean integrity.
THE CUP
A landmark Rwandan coffee and a worthy addition to the World Class category — Kivubelt's Jarama Red Bourbon is a vivid expression of what Lake Kivu's shores, volcanic soils, and extreme altitude are capable of producing. Tropical fruit, honeyed sweetness, citrus brightness, and delicate floral notes layer and interweave in a cup of genuine depth and distinction.
Flavour Notes
🍈 Granadilla 🍯 Golden Syrup 🍋 Pomelo 🌹 Rose Hips
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Rwanda — Kalila Kantengwa Kivubelt Coffee Jarama Red Bourbon (Natural)
Tastes Like — 🍈 Granadilla • 🍯 Golden Syrup • 🍋 Pomelo • 🌹 Rose Hips
DETAILS
Producer: Kalila Kantengwa
Farm: Kivubelt Coffee, Jarama Estate
Region: Nyamasheke District, Rwanda
Varietal: Red Bourbon
Process: Natural
Altitude: 1,650–1,900 MASL
Size: 125g
INTRO
This Red Bourbon from Kivubelt Coffee's Jarama Estate marks a significant moment — the first Rwandan coffee to enter Manhattan Coffee Roasters' World Class category, and one that more than justifies its place there. So layered was the cup that the usual three tasting notes were extended to four: granadilla, golden syrup, pomelo, and rose hips — a profile of remarkable complexity and distinction. The lot was ranked 2nd at the most recent Best of Rwanda competition.
THE PRODUCER
Kivubelt Coffee Ltd was founded in 2011 by Furaha Umwizeye Teuscher — a Rwandan economist who returned from Switzerland with a master's degree and a determination to contribute meaningfully to her country's rural economy. Her vision centred on vertical integration: owning and farming the land, running the washing stations, and controlling quality from cherry to export. The company now manages over 45 hectares of coffee plantations across three estates — Jarama, Kamajumba, and Nyaruzina — all situated in the Nyamasheke District on the shores of Lake Kivu, supported by two on-site washing stations and a workforce of between 100 and 600 seasonal and permanent workers.
Managing Director Kalila Kantengwa leads the operation today, with the Jarama estate — Kivubelt's largest — overseen by agronomist Muhire Lambert under operations manager Nsengimana Gaspard. Jarama sits several hundred metres higher than Kivubelt's other farms, reaching up to 1,900 MASL, where the humid equatorial mist drifting off Lake Kivu, rich volcanic soils from the Virunga range, and the slow maturation of fruit at extreme altitude converge to create conditions of rare quality.
THE PROCESS
The Natural process at Kivubelt Coffee's Jarama Estate involves:
🍒 Hand-picking — Ripe Red Bourbon cherries selected at peak maturity ☀️ Whole-cherry drying — Fruit dried intact, allowing the seed to absorb the full character of the surrounding pulp throughout the drying period
The Natural process is the defining choice here — by drying the cherry whole, the bean absorbs the fruit's sugars, aromatics, and acidity over an extended period, building the layered complexity and vibrant fruit character that earned this lot its #2 ranking at Best of Rwanda, whilst careful management throughout preserves full bean integrity.
THE CUP
A landmark Rwandan coffee and a worthy addition to the World Class category — Kivubelt's Jarama Red Bourbon is a vivid expression of what Lake Kivu's shores, volcanic soils, and extreme altitude are capable of producing. Tropical fruit, honeyed sweetness, citrus brightness, and delicate floral notes layer and interweave in a cup of genuine depth and distinction.
Flavour Notes
🍈 Granadilla 🍯 Golden Syrup 🍋 Pomelo 🌹 Rose Hips
