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Rwanda Abadatezuka
Price range: $16.45 through $42.75
Our Rwanda Abadatezuka has notes of nutmeg and malt with mellow cooked cascara flavors. Bright citrusy acidity and mild sweetness. It’s the #perfectcup.
Weight: 12-32oz
Grown in the high-altitude hills of southern Rwanda, Abadatezuka is a standout coffee produced by a cooperative of smallholder farmers in the Nyaruguru district of the Nyamagabe region. These farmers deliver their cherries to the Kibingo washing station, which sits at 1,800 meters above sea level and serves over 600 local producers.
The name Abadatezuka comes from Kinyarwanda, meaning “those who never give up”. A tribute to the dedication, perseverance, and passion of the farming community. Together, they cultivate high quality Bourbon variety coffee with a deep respect for the land and tradition.
In this cup, expect a vibrant and complex experience. Bright citrus acidity and floral aromatics open into notes of red currant, honey, and black tea, supported by a silky body and a clean, crisp finish that lingers beautifully.
This fully washed coffee is processed with great care, preserving the clarity, brightness, and nuance that Rwanda has become known for. Rwanda Abadatezuka is an elegant expression of the region’s terroir and a testament to the strength of its people.
Farm: Abadatezuka COOP
Region: Cyato sector, Nayamasheke District, Western Province
Altitude: 6,070-7,218 feet
Varieties: Bourbon
Process: Natural
Drying: Sun-dried
Notes: Nutmeg and malt with mellow cooked cascara flavors. Bright acidity and mild sweetness.
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Jack Kertzman (verified owner) –
I’ve drank a lot of coffee in my life and I have never tasted anything with this amount of unique, complex flavor. It’s a delicious flavor-bomb. I’ve been making espresso with it but looking forward to trying it as a drip coffee as well. It’s amazing. I hope they can keep getting this supply.
mlschuler45 –
Are you kidding me??!! I thought your Costa Rica couldn’t be beat but was I wrong. The complexity of this coffee is crazy. The fruit, earthiness and long finish are something I look forward to after the previous swallowing. I can’t get enough. I worked for Superior Coffee which was a Division of Sara Lee Coffee and Tea. They offered a coffee called Metropolitan, it was roasted at their small batch roasting facility in New Orleans. I loved it! Unfortunately 2025 Katrina ravaged the facility and even though money wasn’t the problem putting the facility back together even with emergency trailer living arrangements for staff, the staff had seemingly disappeared to parts unknown. Eventually the facility was decommissioned, the beautiful Probat roasters relocated to another facility and roasting commenced, yet it never really seemed to be the same, as it once was, when roasted in New Orleans. Eventually Metropolitan coffee ☕️ was discontinued and some other coffee introduced as a substitute.
Looking forward to tasting other coffees from your collection. ☕️ ☮️