Cold Brew Coffee

Straight from the fridge will give you a refreshing cold coffee straight from the can, ideal for when you’re on the go and in need of a thirst-quenching brew.

You can also serve over ice if you love your cold coffee extra cold!

A lot of hard work, testing, tasting and science has gone into the creation of this Cold Brew coffee! We started talking to the team at Steep Soda about the possibility of producing a Two Chimps Cold Brew and before long we were grinding, immersing, refrigerating and testing different coffees, looking for the one that we felt would work best in a cold, canned form.

We’d never done anything like this before, so it was a learning experience for us all, but we’re very pleased with the product! In the end, we decided that our orange-label, medium-dark-roasted coffee from Rwanda tasted the best when brewed in cold water and left to brew. It was then over to the team at Steep Soda to add the REAL science, including infusing it with Nitrogen to give it that smooth, creamy texture. It was then canned, and the first-ever batch was hand-delivered to our roastery.

The coffee used to make this Cold Brew was produced and processed by Rwamatamu Coffee, which is led by the husband-and-wife team of Gaston Rutaganda and Laeticia Mukantwaza.

The Mbare region of Rwanda provides the very best possible growing conditions for specialty coffee: nutrient-rich volcanic soil, high altitudes, and the ideal temperature for arabica to thrive.

Once the cherries are ripe, they are hand-picked, sorted and pulped, then left to ferment in water for 12 to 48 hours. After this, they are washed and spread out on raised beds for up to three weeks, drying naturally in the sun. They are taken from the washing station to Kigali where the coffee is milled, dehusked, graded and bagged before starting its journey to the Two Chimps roastery in Rutland.

Cupping is the process used to allocate any coffee its ‘quality’ score. Here at Two Chimps, we only source and roast speciality coffee. Specialty 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.

Roast Style: Medium/Dark

Location: Isano Lot 1, Mbare

Varietal(s): Red Bourbon

Processing: Washed

Altitude: 1800 metres above sea level

Country: Rwanda

Certification: Specialty

Score: 85.25

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