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Rwanda, the way it should taste.
Grown around Nyamagabe in the Southern Province at 1,771 metres and processed at Kibirizi Washing Station. Bourbon. Fully washed. Picked by hand, floated, fermented and dried slow on raised beds.
Behind it are around 1,130 smallholder farmers, most working less than a hectare each. RWACOF runs the station and have done since 2021.
Chocolate up front. Berries and peach through the middle. Florals on the nose.
Crack the bag and it's there: dark chocolate, strawberry, a twist of grapefruit.
From the hills of Nyamagabe in Rwanda's Southern Province, processed at Kibirizi Washing Station at 1,771 metres. Around 1,130 smallholders grow Bourbon on plots that average less than a hectare each.
Cherries are picked by hand, floated to sort out the lighter beans, then fermented and washed in clean mountain water. Beans dry slow on raised beds, turned by hand until the moisture sits exactly where it should.
Harvest runs March to June. Slow, careful, traditional. Nothing skipped.
Sourced through RWACOF
Filter · Aeropress · Espresso
This coffee is sourced through RWACOF, Sucafina's team on the ground in Rwanda.
RWACOF took over Kibirizi in 2021 and have been lifting it ever since. Behind the cup is real work: training in sustainable farming, soil health programs, and help for farmers to diversify their income beyond coffee, run alongside the Kahawatu Foundation and the London School of Economics.
It's part of their Beyond Flagship project, aimed squarely at closing the living income gap through regenerative agriculture. Gender equality, environmental care and tight quality control run through the whole thing.
Better cup, better outcomes. Worth paying for.
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Across Australia. Yes, even WA.
Roasted daily
Out of our Findon roastery.
Family owned
Adelaide roasters since 1999.
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