Number Four

Guatemala:
From the pristine highlands of Jacaltenango in the western region of Guatemala comes this specialty coffee, which combines tradition, precision, and identity. Grown by the agricultural cooperative Río Azul, founded in 1967, it is the result of the collective commitment of the members of the Jacaltec Maya community (Pobp’ al Ti’), who have passed down coffee cultivation in these mountainous regions for generations.
The production process is an exemplary model of craftsmanship and quality control: The coffee cherries are hand-picked every morning and brought to the central processing plant the same afternoon, where they are immediately pulped, fermented, and washed. Drying takes place naturally under the sun on the cooperative's patios, ensuring complete quality control at every stage.
The result is a clear and velvety cup: intense aromas of dark chocolate, a sweet, citrusy acidity, and a long, persistent finish with perfectly balanced flavors.

Rwanda:
Kilimbi station, founded in 2016 on the shores of Lake Kivu in Nyamasheke, became a pioneer of specialty coffee in Rwanda. It was one of the first stations in the country to receive a license to process Natural and Honey coffees, officially ushering in a new phase of innovation in Rwandan coffee.
Located at 1,650 to 1,850 m above sea level, the station benefits from fertile soils, constant sunshine, and cool breezes from the lake. This results in coffees with fruity aromas, juicy sweetness, and a clear flavor profile. The station is managed by Tuyizere Emmanuel.
Each season, approximately 750 small-scale producers bring their coffee cherries to Kilimbi. The station is not only a processing site but also a center of regeneration. In 2023, Muraho opened the Kilimbi Model Farm right next door – a regenerative agriculture project showcasing best practices in soil health, intercropping, and climate resilience.
Kilimbi is a place where tradition meets bold experimentation – a station deeply rooted in innovation and communal progress.