The Nyamasheke district in Rwanda is renowned for its exceptional terroir. The cool, humid climates surrounding both Lake Kivu and Nyungwe Forest National Park ensure a steady supply of groundwater throughout this uniquely hilly region. Lake Kivu, part of the East African Rift, undergoes continuous geological shifts that result in volcanic seepage from the lake’s bottom, enriching the surrounding soils. As a result, coffees from this region are often more jammy and heavier compared to those from the rest of the country. In particular, Murundo's coffees are characterized by their complex sugars, currant-like acidity, and flavors of blackberry and spice, offering a round, soft texture.
