- 799 Smallholder Producers
- Murambi, Gatsibo
- Red Bourbon
- 1,500 - 1,600 masl
Sourcing coffee is a long process. It starts months before anything is tasted. Weeks of emails and phone conversations where we learn as much as we can about the people, place and coffee that we are going to see. When the harvest is coming to an end we book flights and a few stop overs later we’re on a plane cutting through the clouds with the small city of Kigali laid out atop rolling hills below us.
Once we land we head straight to the cupping lab at Dormans, one of our main export partners in Africa. The day is spent tasting through dozens of lots. Each lot is comprised from the yield of hundreds of smallholder producer farms, processed together to create a larger lot, usually 2,400kg in size. These cuppings are a chance to experience a country’s harvest. We were immediately drawn to Buganza for its light body, clean finish and a flavour profile that was full of red fruits.
Espresso: 1:2 dose to yield, extracted in 28-36 secs
Filter: 0.07:1 coffee to water, brewed in 3-4 mins
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.