Nonsense Unites Us

While this coffee tastes awesome in every device, our favourites are a Cafetiere and Filter.

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

We source these high-scoring speciality beans from the Karongi district in western Rwanda. Coffee beans grow very happily in Rwanda; it treats them to regular rainfall, good soil structure and lovely high altitudes.

Smallholder family-owned coffee farms pepper the Rwandan landscape. Farms tend to be small – often no larger than one hectare each – and organized into coffee cooperatives. This allows farmers to work together and share washing stations for their coffee processing.

Gishyta is one such washing station. It opened in 2010 in an area of the Karongi district sporting year-round rainfall and first-class volcanic soil (arabica coffee trees just love this!).

Today, the Gishyta station is owned by Providence. He has big aspirations for the station’s future and is currently developing new tracing practices which will allow him to identify, support and train local smallholder farmers.

Ever heard of Cupping?

Cupping is the process used to find a specific coffee’s quality score. Here at TC, we only source and roast speciality coffee or, in cupping terms, coffee that scores 80 points plus. And in taste terms? Coffee that’s utterly DELISH! The best in the business.

Coffees receiving scores of less than 80 points are marked as commodity. This dull, flat-tasting stuff ends up in most instant blends and supermarket coffees.

To find out more about cupping, take a look at our step-by-step guide to coffee cupping at home.

Coffee roasting is the process of transforming raw green coffee beans into dark brown, beautifully fragrant gems we can grind for brewing. Green beans are soft and spongy and taste like grass (not yum), but they keep lots of lovely flavours locked inside. And roasting? It’s the clever process of putting this flavour and aroma centre stage!

Here at TC, we never over roast our coffees. Large scale roasters often over roast to hide unpleasant flavours in their low-quality beans. But our hand-picked speciality coffees don’t have any bad flavours, so there’s no need for too much roasting!

Instead, head roaster Andy creates bespoke roasting methods for each coffee. We roast with love and care to create naturally sweet coffees bursting with freshness and flavour.

Each coffee we (hand!) roast is unique. Some are ‘lighter’ and offer bright acidity and floral flavours, while others have darker, creamier notes of chocolate or nut. Ooooh… which will be your favourite?

Treat yourself to a bag of Two Chimps, and you’ll be supporting smallholder farmers across the globe. We go beyond Fairtrade requirements to pay between 30 and 150% more than the going rate for our green coffee, ensuring the growers receive a good price for their crop.

We keep the supply chain short and source as directly as possible. Maintaining constant contact with our ethical coffee importers means we know our coffees and their growers inside out, and helps us to support farmers in the best way possible!

Because coffee’s better when it’s kind, right?

Human beings are funny. We do wacky things like skydive and play tiddlywinks and stick big green trees up in the house at Christmas.

And chimps? They’re equally charming. Yet to see a tiddlywink-playing chimp, though.

Hey, nonsense unites us!