What time will I grow up?

While this coffee tastes awesome in every device, our favourites are an espresso machine, Aeropress & moka pot.

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

Behind the scenes

We source this uber-beautiful coffee from Matagalpa, Nicaragua’s second-largest coffee region. This area is renowned for excellent coffee due to an ideal combination of physical factors such as altitude and climate. These provide the ultimate yin-yang combo for post-harvesting processes such as prolonged fermentations and daily microbial activity.

This region has a network of 25 buying stations in place, ensuring easy access for farmers in rural, remote communities. Hurrah!

These coffee cherries are handpicked when perfectly ripe, exclusively by women, from sunrise until 3 pm. The harvest is then transported back to the farms to be weighed and manually pulped. Once removed, the beans are left to ferment aerobically, with no water, overnight for 10-12 hours. This process allows the beans to develop complex flavours while still being washed.

Once the coffee reaches the required fermentation point, it’s thoroughly washed and immediately bagged in wet parchment to be delivered to the buying agency. Here, it is sundried for 8-11 days to reach the sweet spot of 12% humidity. It’s then bagged and shipped to us at Two Chimps, where we work our roasting magic to create this awesome brew!

Every coffee is ‘cupped’ to determine its quality score. Here at Two Chimps Coffee, we only source and roast speciality coffee. In other words, we’re only interested in coffees that gain a score of 80 points or above. Q Graders score each coffee on a number of factors, including its taste, aroma and mouthfeel. Not sure what coffee cupping is? We have a page all about it – get clued up on coffee cupping right here.

We never ‘over roast’ our coffees – nor will we ever need to! We use the roasting process to bring out the natural flavours and aromas of the coffee, rather than following in the footsteps of most commodity roasters and masking unwanted tastes by roasting too dark. Overroasting replaces every flavour, good and bad, with burnt, bitter tastes. Not what you want for a standout cup.

We only ever start with high-grade beans, so have no need to overroast and hide yucky flavours. Instead, we can roast to showcase each coffee in its full light.

We’re proud to say that our coffees will never taste the same as each other. Some have naturally occurring chocolatey notes, while others have mentions of fruit. We owe the opportunity to roast awesome coffee to the coffee farmers and workers who grew them. So to them, we say thank you.

Our coffees are special. Firstly, they are speciality coffees and second, by purchasing coffee from us you will be making a difference to coffee farmers around the globe. We pay between 30 and 150% more than the ‘going rate’ for our green beans. This gives the coffee farmers an opportunity to improve working practices with the hope of an even better harvest next year.

We like to keep our supply chain short and sweet. This way, we are safe in the knowledge that more revenue gets back to the farmers.

Your little bag of coffee is changing lives. High five!

We often ask ourselves this question at this crazy treehouse we call Two Chimps. What time will I grow up? Well, around here, we hope never!