Rwanda
Africa
After years of war at the end of the 20th century, coffee growing became an instrumental part of helping rebuild Rwanda’s shattered agricultural sector. The success of this movement can be seen in the large number of newly built washing stations and in the over 400,000 smallholder lots across Rwanda. While it’s not the largest coffee-producing country in Africa, Rwanda is becoming a powerhouse in specialty coffee. The combination of high altitudes, volcanic soil, and prime growing conditions make for bright, fruit-forward coffees that can even taste like candy. Yes, candy!
Misozi Kopaki Abakundakawa
Our Organic Rwanda is grown in the Karongi District of western Rwanda by 800 smallholders who pooled their crops, resources, and knowledge together to form the cooperative Kopaki. To better process and export their coffee, Kopaki joined the Misozi group of coops, with whom they share the values of transparency and fairness throughout the production process. Both Misozi and Kopaki are proudly certified organic and Fair Trade, adding yet another layer of quality to their already impeccable coffee.
Organic and Fair Trade
Misozi and Kopaki are certified Fair Trade and organic, which is great for the community in Rwanda and for consumers all over the world. These certifications translate to quality, environmental stewardship, and fair wages. The benefits of organic certification for the producers and the roasters are huge. Certification gives access to markets that might be otherwise unavailable, premium pricing, and eligibility for grants and financial assistance. Fair Trade also ensures fair financial compensation for their coffee, with a minimum Fair Trade market price plus up to a 20¢ premium per pound.
Washing and Drying
Our Rwandan coffee is fully washed and sun-dried on raised beds. Fully washed is typical of high-quality coffee. Washed coffee is all about the seed, not the cherry. Most specialty coffees are washed because this process gives the most true-to-origin experience, as the mucilage can impart syrupy flavors if left intact during processing. After washing and fermentation, the coffee is dried on raised beds, which are specialized beds made of wood, chicken wire, and plastic netting that promote airflow.
Fresh Roasted Coffee
While African coffees are versatile, we love to keep as many origin flavors intact as possible, so, naturally, we feel a light roast fits our Rwanda best. The cup quality is extremely smooth, with sparkling acidity and a plush mouthfeel. Notes of zesty citrus and tropical fruits are prominent, with a sweet brown sugar finish.
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