The Flute-Playing Fruit

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.

This brew is produced and processed by Rwamatamu Coffee, which was established in 2015 by the husband-and-wife team of Gaston Rutaganda and Laeticia Mukantwaza. With multiple locations and two washing stations, they have been able to work closely with farming communities across Nymasheke and Mbare to help support the coffee industry.

Starting with Nymasheke, there is a women’s cooperative which is helping to reduce the gender gap in the coffee industry. Rwamatamu has provided seedlings and training to support their mission. In return, the coffee produced is sold back to Rwamatamu, creating a sustainable partnership that supports both groups.

In Mbare, they also support a Youth Association Project that trains and educates people aged 18-35, with the goal of imparting essential skills and knowledge to help them excel in the coffee industry.

The journey of this coffee begins with being grown in the best conditions. We’re talking volcanic soil, high altitudes, and the ideal temperature for specialty arabica to thrive. Once the cherries are ripe, they are hand-picked and sorted before being pulped. After that, they are left to ferment in water for 12 to 48 hours, allowing the mucilage of the cherry to break down. Once complete, they are washed and spread out onto large, raised beds to sun dry for 21-22 days until the optimum moisture level is reached. They are then transported to Kigali to be milled, dehusked, graded and bagged before being shipped to Two Chimps HQ!

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.

When you are happily sipping on our speciality coffees, you can rest easy knowing:

• Your brew has been ethically sourced via a short supply chain
• The coffee farmers who grew this coffee have been paid 30 – 150% more than the standard ‘going rate’
• You are supporting a small carbon-neutral company
• This coffee supports vital movements and programmes to better the coffee industry

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

Try saying it ten times! We bet you can’t, ‘cos we certainly can’t!