What is Project Waterfall?

This charity was formed to improve living conditions in coffee-growing communities, bringing clean water, sanitation and education to these regions. Since 2011, they have raised over £1.5 million and changed more than 70,000 lives in Nicaragua, Tanzania, Rwanda, Vietnam, Uganda, Kenya and Ethiopia.

Project Waterfall is committed to implementing physical and sustainable solutions that provide water access and improve quality, regardless of the size or location of the communities. By ensuring this fundamental human right, they’re reducing child mortality rates, enabling girls to spend more time in school, and positively impacting overall health and well-being.

How are we supporting Project Waterfall?

At Two Chimps, we always look for ways to give back to our farmers. We pay 30-120% more for our speciality brews, support vital movements like Café Delas, and maintain a short supply chain, but we are always looking for more ways to help. With this in mind, we feel that Project Waterfall is our next step.

This limited-edition coffee is from a small estate in Rwanda, an area where Project Waterfall is already making a difference, with projects in place to create a long-term and sustainable change for water insecurities. By purchasing this coffee, you’re not only enjoying a unique brew but also contributing to this cause.

We will donate £1 from every bag of this coffee sold directly to Project Waterfall. This means you are giving money to this charity by simply enjoying a cup of speciality coffee. Pretty neat, right? If you would like to learn more about Project Waterfall, then head to their website to see their ongoing and recent projects, as well as some case studies.

Where is this coffee from?

This light & fruity brew is a naturally processed coffee from Akagera in Rwanda. Traditionally, this area has been abundant with smallholder farmers and has not been overly commercialised. However, historically, coffee was viewed and cultivated as a cash crop, and there was no focus on quality or grading.

It wasn’t until the last 20 or so years that the ideal of speciality coffee and grading rose, causing Rwanda to start grading and improving its processes to create high-scoring beans. New washing stations and cupping facilities have allowed much of this to happen on-site, incentivising farmers to focus on quality over quantity. With this in place, Rwanda is now ranked as producing some of the finest speciality coffees in the world.

How is this coffee processed?

The cherries are hand-selected when perfectly ripe and floated to check for any under or over-ripe fruit. The cherries are then moved to raised African beds to sun dry for 30-40 days, weather dependent. Throughout this period, the fruit is regularly checked for any physical defects and turned to ensure an even drying rate. This also prevents any over-fermentation or mould.

Once complete, the cherries are transported to the Muhura washing station, where Gasange Co-operative operates. Managed by Valentin Kamenyi, they work with 1,315 registered smallholders in the area.

The cherries are de-pulped to remove the beans before being thoroughly washed. They are then dried and bagged before being moved to storage units. They are then shipped to our roastery, where Jordyn will work his magic to create this phenomenal brew.

What does this coffee taste like?

Look no further if you’re after a light and fruity brew with a smooth, clean mouthfeel and some unique notes! With a chocolate lime base topped with sweet and juicy raisins, this coffee is bound to be a new favourite!

Where does the name come from?

Now I know what you’re thinking. Is this some cockney slang? Some of the team thought so too, but after clarification from the head chimps, Andy and Laura, it is another gem from microchimp Felix. If you have seen the Disney film Frozen, there is a scene where Anna and Kristoff approach Oaken’s shop for some winter supplies. When speaking to the owner, he says, ‘Yoo hoo, big summer blowout’. At the time, little Felix couldn’t quite manage this, so he came up with his version, which was ‘Tinsing a boo out’. From this, the perfect coffee name was born!