Morning Mimosa - Rwanda

About This Coffee

This Rwandan coffee is sourced from the Shyira washing station in partnership with Muraho Trading Co. The coffee is Red Bourbon variety grown at 1500-2000 meters altitude. It undergoes an anoxic natural process where hand-picked cherries are placed in fermentation tanks under a water-submerged sheet, creating a vacuum seal for 48-hour fermentation at a stabilized 25°C. After fermentation, the coffee is dried in cherry on raised beds for 4-5 weeks with turning every 30 minutes. The light roast features flavor notes of pineapple, hibiscus, and champagne.

Origin

Shyira (Rwanda)

Flavor Notes

Pineapple, Champagne

Roast Level

Light

Processing

Mosto Anoxic Natural

Typology

Arabica

Red Bourbon

Buy from Roaster

Chipp Coffee Co.

Zach Chipp registered the company in 2016 as a roasting consultancy, then turned it into a full roasting business after moving back to his hometown of Leeds in 2019. His path to roasting was unusually varied: starting as a bartender at Jamie's Italian at 18, managing accounts for Musetti across venues like the Savoy, Claridges, and the Ritz, then training as a commercial roaster at York Coffee Emporium and consulting internationally through Coffee Nexus in Edinburgh, working in Bahrain, Dubai, Jamaica, and Italy. He started roasting late in 2018 in a corner of his father's warehouse on Dewsbury Road with a tiny roaster and half a bag of coffee. The operation now runs from a small industrial space in Holbeck with a range of 10 to 15 blends and fully compostable pods, supplying Leeds venues including Kapow Coffee, Coffee Synthesis, and Out Of The Woods.

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