The Oodle Monkey Stole My Coconuts
A single origin Rwandan coffee that’s perfect for summer. Rich, volcanic soil and plentiful sunshine combine to produce a quality bean bursting with flavour.
Our 250g & 500g bags are recyclable too.
Freshly Roasted with Fast & Free 1st class delivery.
Prefer to try before you buy?
Brew a cup and enjoy lovely, sweet notes of chocolate, lemon and peak-season wild honey. Dive in, or scroll to read more.
Our 250g, 500g and 1kg bags are now recyclable.
The nuts and bolts
Light and Fruity
1900-2100 metres above sea level
What does this all mean?
Check out our Jargon Buster.
Tell me more.
… Sunshine! The floral, liquid-gold sweetness of wild honey combines with pink grapefruit and zingy lemon in this summery light roast coffee. Just like wandering through bright flower fields on a sunny day. Minus the hayfever.
How to Brew
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.
Behind the Scenes
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!
Scores on the Doors
Cupping is the process used to allocate any coffee its ‘quality’ score. Here at Two Chimps, we only source and roast speciality coffee. Speciality coffee must have a score of 80 points or higher. If it doesn’t get the score, it doesn’t make the grade. See here if you want to know more about coffee cupping, or want to try it at home yourself.
When it comes to Roasting, we never ‘over roast’ any of our coffees, because we never need to. We use the roasting process to highlight some of the amazing flavours and aromas that can be found within the coffee naturally. Roasting coffee too dark hides these wonderful flavours and creates a coffee which is bitter and burnt. Because the coffee we source is of a very high quality, we can roast to highlight flavours, rather than to hide them. Our coffee is never bitter or burnt. Instead, our coffees are naturally sweet (not like two sugars sweet, just naturally sweet) and bursting with character.
Each coffee we source is amazingly individual. Some are more acidic, some chocolatey, some are even fruity. The farmers and workers across the globe work hard to produce a superb product, always trying different techniques to produce the holy grail of coffees. We feel we owe it to them, and to you, to get the most flavour and aroma from every single bean.
The Nuts and Bolts
Roast Style: Light and Fruity
Altitude: 1900-2100 metres above sea level
What does this all mean? Check out our Jargon Buster.
Why buy speciality coffee from us?
By purchasing speciality coffee from us, you are supporting the farmers and workers in the country of origin. We make sure we pay between 30 and 150% more than the ‘going rate’ for our green coffee, meaning the farmers are paid more for their crops. This in turn leads to the opportunity of better living conditions and, potentially an even better harvest next year.
We like to keep the supply chain as short as possible too. With less in the chain, even more makes it back to the farm and its workers.
So well done, and thank you. You are making a difference.
Where does the name come from?
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…