Strawberry mousse, sticky toffee, and chocolate.
In the cup: This filter brew is the palate equivalent of holding a baby bird. It’s soft, warming and comforting. A strawberry mousse rolls in like a gentle wave, seamlessly transitioning to a decadent sticky toffee and milk chocolate finish.
A station icon: Bordering the Nyungwe Forest National Park in the western province of Rwanda, the Karambi washing station was built in 2016 and remains the sole station built from the ground up by Rwacof.
Rwacof: Operating 30 washing stations, the investment Rwacof has made in the coffee sector has been vast and extends beyond the physical. From yield improvements and agricultural practices to farmer training and conservation tactics.
Through partnerships with the London School of Economics, farmers can access loans, farm inputs and services. This and a new soil health initiative provide farmers with equipment and resources such as lime, fertiliser and soil analysis. They also provide ongoing education and training—the how, why and where we use 'what' to improve soil quality. This drives a healthier ecosystem, higher yields, and better coffee. Additional support provides up to 4 million seedlings annually to help revive farmers’ rootstock.
Mapping emissions: Rwacof has worked with partners to install solar panels at two washing stations and is committed to mapping carbon emissions within their supply chain. By transitioning to exclusively use organic fertiliser and improving waste management at wet mills, they have begun on the journey to half their emissions for every kg of coffee that is produced.
Alongside Trade in Space, Rwacof also maps deforestation and ensures management and improvements to forested areas in the supply chain. The work from Rwacof and their partners shows that coffee production if done right, is far more significant than the coffee itself. It’s no coincidence that this brew tastes as good as it does—the good flows through the entire supply chain and straight into your brew