Rwanda, where this week’s coffee originates, is another relatively new country to specialty coffee.
Until the year 2000 most Rwandan coffee was low quality and sold to the domestic market. In 2001 moves were made to start privatising coffee farms and establishing private washing stations, and now there are over 300 washing stations across Rwanda.
This work by the Rwandan government together with foreign partners in the coffee trade (such as Nordic Approach, once again our sourcing partner for this coffee) has helped lift the quality rather than the quantity of crops. This increased quality has allowed Rwandan coffee to compete on the world specialty coffee market, and has meant an increase in the price per kilogram.
According to research by the World Bank, the average export price of Rwandan coffee nearly doubled between 2003 and 2008.
It takes a lot of people to bring you coffee
In the case of the coffee you’re drinking this week, the beans came from almost a thousand smallholder farmers, who each have relatively small crops of less than 200 trees.
One tree produces an average of 1.7 kg of coffee cherries, meaning it takes hundreds of farmers, in some cases even thousands, to produce and deliver enough cherries to a washing station for one ‘lot’ of coffee.
Rwanda has around 500,000 coffee farmers, and over 4,000 new jobs were created by the new private wet mills between 2001–2006.
Learn everything about this coffee:
Ethical, traceable sourcing
This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.
The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.
Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach
Fresh harvest coffee
We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.
Roasted for espresso and filter (best enjoyed black)
Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.
Designed for espresso and filter brewing. Best enjoyed black.
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Our Loring Kestrel S35 roaster
Our roasting style and approach
Best brewed within days 15-49 post-roast
The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.
But heads up: if you buy pre-ground coffee, brew it as soon as possible.
Learn more:
Our recommended brewing window
Try our custom brewing recipes
Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.
For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:
- Dose: 20g ground coffee
- Yield: 60g espresso
- Total brew time: ~24-28 seconds
This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.
Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator
Packaging and sustainability
- Bags: ABA-certified home compostable (AS 5810-2010)
- Labels: recyclable
- Valves (only on +250g bags): general waste
- Box and tape (online orders): recyclable
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Our packaging