- Oreste Habinshuti & 800 Producers
- Muitara, Nyamaheke
- Red Bourbon
- 1,400 - 1,600 masl
If you wake up early in the morning beside Lake Kivu, you’ll see the fisherman. They swim almost a kilometer out into the great lake to dive and catch. Their voices bounce across the placid water, laughter echoing through the cool morning summer mist. Jumping in the car the sound of them quickly fades as we drive north-east towards the coffee mills. Our first stop is Coproca, a mill that sits on the side of a curved hill with the village surrounding it like a collar.
We had first tasted the coffee from Coproca three days before in the capital Kigali. There in a small coffee lab, we cupped dozens of coffees from different mills to find the lots that were perfect to bring home. Rwandan coffee is often grown in similar conditions which sometimes makes it difficult to find a coffee that stands out. But as soon as we tasted Coproca, we knew we had to bring it home to share. A clean juicy bodied coffee, with refreshing flavour notes throughout.
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.