Click & Collect

Cup Profile: A medium bodied with high sweetness. We've experienced flavour notes of golden raisin, orange and black tea.

How We Drink: We love this coffee as a black pour-over. We use 15g and pour 50g of 100° water every 30 seconds, until a total of 250g water. The whole brew usually takes around 3:00.

Also as espresso at 18g dose, 40ml yield, 29-31 seconds

It also brews fantastically in a cafetiere. We follow our brew guide, available here.

More Details:

The Bwishaza Washing Station is a larger co-operative made up of 500 members with the majority being small holder farmers with plots ranging from 1600 to 2000 meters above sea level. Farmers process coffee using the same traditional washed method as is common across most washing stations in Rwanda. During the harvest, coffee is delivered by farmers daily and the cherry is processed in the evenings.

Espresso Recipe:

Dose 18 grams

Yield 40 ml

Time 26 - 29 secs

Filter Recipe:

Dose 15 grams

Water 260 ml

Time 2:30 - 3:00

More details:

Once again, we have worked with James of Omwani Coffee Co. He sources some of the best East African coffees to the UK and aims to build long term relationships with producers, aiding them with market information, improved prices for better quality, and advice on how they can improve their primary processing techniques to improve the coffees cup score.

This is the second time we have bought this coffee, and for those who remember the '19-'20 harvest, you have every reason to be as excited as last time.

 The Rwenzoris are famously known as the ‘Mountains of the Moon’ and they stretch for 230km along the Western Uganda border with the Democratic Republic of Congo.

The producers harvest their coffees by hand, carefully selecting the ripest cherries. These are then pre-sorted before being placed in a tank of water; those that float are removed, leaving only the best cherries to continue in the process. The cherries are then sun-dried on raised tables inside purpose built poly-tunnels.

Producers carefully turn the cherries throughout the day, ensuring uniform drying. Once dried to the required moisture content, the coffee is sorted and processed via the wet mill in Kisinga Town.

After processing, the coffee beans then undergo a final check to remove any black beans or defects. The coffee is then bagged and transported to a dry mill in Numanve on the outskirts of Kampala, here it is prepared for export through Mombasa.

Many producers choose to sell the fresh cherries after they have been sorted and floated, often with the assistance of the field team based out of Kisinga. This enables them to access quick payment for coffee and takes away the risk of processing coffee at their farm, many of whom are not well equipped to dry coffee. The cherries are delivered to the wet mill in Kisinga Town where a team of trained workers are able to carry out the whole process to a high standard.

More Details: 

When this sample came into the roastery, we didn't have any particular feelings towards it. We chose the sample as it looked like a tasty natural processed Ethiopian - something we're all fans of. What we didn't realise was quite how mind-bling this coffee was. With a cup score of 90, we think you'll agree this is the definition of a tropical fruit bomb. Mango, strawberry, papaya, pineapple, passionfruit, peach, jasmine and blueberry are all present; the intense floral aroma is complimented by a beautiful ripe banana finish. This coffee especially reminds us of fruit winders!

Named "Dubancho" after the fruit found in Keramo, this coffee is sourced from 279 Daye Bensa member farmers. As soon as the coffee is received, it gets sorted by floating tanks and picking out the ripe cherries. Following this, the coffee is dried on African beds for 12-15 days. One person is assigned to one individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying. What does this do to the final cup? This process increases sweetness, body and complexity; the attention to detail and passion for quality that the Asefa Dukamo Korma family shows is manifested in the cleanliness of the cup.