The Oodle Monkey Stole My Coconuts Sample

While this coffee tastes awesome in every device, our favourites are a filter, Chemex or cafetiere.

If you want to know more, see our brew guides for making coffee.

A skilled collection of smallholder farmers grow this sweet, citrusy coffee in Rwanda’s Nyanza district. The farms are small and specialist – each one averages around 1.5 hectares – with the growers coming together to supply the Kibirizi washing station.

You’ll find Kibirizi high up in the Nyanza district. The station sits 2020 metres above sea level, making it one of Rwanda’s highest altitude wetmills. Gihanga Coffee Company maintains the mill and collaborates with around 1000 of the region’s wonderful smallholder farmers. Great stuff!

Nyanza’s Arabica trees are in for a treat – conditions here are just right for coffee-growing! Rwanda’s been dubbed “the land of a thousand hills,” and those mountainous reaches aren’t just a pretty sight… they give Bourbon saplings the best climate!

Here, the farmers grow the coffee in nutrient-rich red land perfectly positioned beneath tall trees. Volcanic soils, tropical rainfall and lots of cheery sunshine combine in one A-Star coffee-growing region!

To find a coffees ‘quality’ score, a process known as ‘cupping’ is used. The only coffee we source and roast is speciality coffee. This type of coffee must get a score of at least 80 points. If this score is not achieved, the coffee won’t be speciality coffee. Want to know more? Check out our guide to coffee cupping to see what’s involved.

When we hand roast our coffees, we never ‘over roast’. The roasting process is used to bring out the natural flavours and aromas in the coffee. If we roast a coffee too dark, it’ll hide these natural flavours as they migrate towards burnt and bitter flavours. As the coffee we roast is such high quality, instead of roasting to hide the flavours, we can roast to highlight them! The coffees we roast are never bitter or burnt. Instead, they are all naturally sweet (not like a sugary sweetness, just naturally sweet) and all bursting with different flavours.

None of the coffees we source are ever the same. Some of them have a chocolatey note, and others are fruity. The farmers and workers who harvest and nurture the coffee work tirelessly to always produce a great product. We feel it’s our duty to get the most out of every bean we have.

Roast Style: Light and Fruity

Location: Nyanza

Varietal(s): Bourbon

Processing: Washed

Altitude: 1900-2100 metres above sea level

Country: Rwanda

Certification: Speciality

What does this all mean? Check out our Jargon Buster.

By you purchasing speciality coffee from us, you are helping coffee farmers and workers throughout the globe who we source our coffee from. We ensure that we pay between 30 and 150% more than the ‘going rate’ for our green coffee. This means the farmers get paid more for their crops. This gives them the opportunity for better living conditions and, hopefully, an even better harvest next year.

We make sure the supply chain is kept as short as possible. This way, even more makes it back to the farm and its workers.

So pat yourself on the back. You are making a difference.

You know that state of being half asleep? When you’re there-but-not-quite-there? It’s called Threshold Consciousness.

It’s a weird time when you have hazy recollections of odd dreams. Mine was about an Oodle Monkey (what’s one of them??) stealing coconuts.

Phew, we need a good morning coffee. Luckily, there’s one right here…