Gaudam and Carthick were brought up in Rwanda but moved to Wellington, New Zealand as teenagers. After the devastating effect that the 1994 Genocide had on the country, the brothers felt they had to return and be part of rebuilding and recovering the land they had always called home. So they left life in New Zealand behind, moved back to Rwanda, and started work on the project that became Muraho. Since then they have gone from strength to strength, and now own several stations throughout the coffee producing regions of Rwanda, exporting coffee to some of the world’s finest roasters. They have also innovated, having been the first to produce and export naturally processed coffees from Rwanda in 2016, after lobbying for government permission for several years.

This natural lot is first floated in order to remove low density or defective cherry, then dried on raised beds in the sun, normally taking around 30 days. Due to the powerful African sun, the coffee has to be turned almost constantly during the day, while it is covered at night to protect from condensation during the cool and humid evenings. This leads to a heavier take on the Rwandan profile, with soft berry notes and a creamy body giving a strawberry yoghurt character.