I’m Bananas For You

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

Head over to our brew guides for making coffee for more info.

Despite only exporting coffee since 1917, Rwanda enjoys a perfect coffee-producing climate. High altitudes and good levels of rainfall give young coffee plants ideal growing conditions, while volcanic soils provide them with an abundance of nutrients. The Rwanda harvest runs from March to July, with export shipments starting in August and ending around December. Brew some Rwandan beans and expect a gorgeous, fruit-flavoured freshness reminiscent of red apple or berries.

Coffee in Rwanda is usually traced back to its washing station since individual producers tend to have very small lots (with, on average, 183 coffee trees). This lusciously sweet coffee is washed processed at the Kanya Washing Station, which Kanyamibwa Edmond established in 2014. The team uphold rigorous processing standards. First, the coffee is dry fermented for around 24 to 36 hours. The producers then remove the mucilage before spreading the beans on raised beds to dry. The drying stage lasts for 15 to 22 days.

Washed coffees leave us smitten with their heightened complexity, lush acidity and clean taste.

To become ‘speciality’, a coffee must first gain a ‘quality’ score. Pro coffee tasters find this score through a snazzy testing process known as ‘cupping’. The coffee will be scored on many attributes including taste, aroma and mouthfeel. If the coffee is marked at lower than 80 points, it won’t be ‘speciality’. It’ll be commodity instead (the sub-standard stuff).

Never heard of cupping before? We’ve written a page all about it. Head over now to find out more about coffee cupping.

We never ‘over roast’ our coffees. Not ever. Instead, we use the roasting process to show off all the natural flavours and aromas within your coffee.

Big-name commodity roasters often use the roasting process to mask undesirable flavours in low-quality beans. Overroasting (when coffee is roasted too dark) gives the coffee a bitter and burnt taste. So, essentially, they are replacing foul tastes with bad ones. Not what you want, is it?

We only source high-quality speciality coffee here at Two Chimps. Our premium green beans have nothing bad to hide – just lots of delicious, naturally sweet flavour! We roast gently to put all these flavours in the spotlight and bring you coffee that’s lusciously sweet and perfectly flavourful!

The coffee farmers put everything into producing an outstanding product for us. It’s only fair we do the same for you, right?

Roast Style: Light & Fruity

Location:  Kanya

Varietal(s): Red Bourbon

Processing: Washed

Altitude: 1545 metres above sea level

Country: Rwanda

Certificate: Speciality

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

Thinking of popping a bag in your basket? Do – it’ll be the best thing you do all day! Because when you choose Two Chimps, you are supporting small coffee farmers and producers across the globe.

We always pay between 30 and 150% more than the ‘going rate’ for our green coffee, which helps to ensure the farmers receive more for their crop. This opens the opportunity for better living conditions, plus funds to invest in an even better harvest next year.

Keeping the supply chain as short as possible is a priority at TC. The shorter it is, the more goes back to the farm and workers. Simple.

Keep doing what you’re doing. You really are awesome.

Chimps love a banana. As in, really, REALLY love. So just imagine the love I’m talking about when I say I’m bananas for you! ?